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Prep Time: 0 Minutes Cook Time: 400 Minutes |
Ready In: 400 Minutes Servings: 6 |
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CROCK POT DRESSING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tuttle Estate in Lewisville, Texas in 1989. Ingredients:
1 cup margarine |
2 cups onion chopped |
2 cups celery chopped |
1/4 cup parsley sprigs |
2 cups mushrooms |
12 cups bread cubes |
1 teaspoon poultry seasoning |
2 eggs well beaten |
1-1/2 teaspoons salt |
1-1/2 teaspoons sage |
1 teaspoon thyme |
1/2 teaspoon pepper |
1/2 teaspoon marjoram |
3-1/2 cups chicken broth |
Directions:
1. Melt butter in a skillet and sauté onion, celery, parsley and mushrooms.
2. Pour over bread cubes in a very large mixing bowl.
3. Add all seasonings and toss well.
4. Pour in enough broth to moisten.
5. Add eggs and mix well.
6. Pack lightly into crock pot then cover and set to high for 45 minutes.
7. Reduce heat to low and cook 6 hours.
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