Moist Poultry Dressing
Tasty mushrooms and onions complement the big herb flavor in this amazing stuffing. This dressing stays so moist because it’s made in the slow cooker. —Ruth Ann Stelfox, Raymond, Alberta
Ingredients
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 4 celery ribs, chopped
- 2 medium onions, chopped
- 1/4 cup minced fresh parsley
- 3/4 cup butter, cubed
- 1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons rubbed sage
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 large eggs
- 1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth
Reviews
Love making this for the hoildays!!!! all the family loves this!!!
No comment left
I have saved this recipe for > 10 years. It is sooooo good and easy to make.
I have saved this recipe for > 10 years. It is sooooo good and easy to make.
I have been making this recipe since it was in the magazine. I use fresh mushroons instead of canned and use dried french or italian bread because sliced bread seems to get soggy. My family loves it!
No comment left
I have been making this wonderful dish ever since the recipe came out. My family and guests always compliment this tasty dressing! -Lori in WI.
No comment left