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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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From the Rival Cookbook, here's a simple but tasty dressing/stuffing that's a perfect accompaniment to a turkey dinner. This version is cooked in the crock pot to free up precious oven space on the holidays. Ingredients:
1 cup butter |
2 cups onions, chopped or 2 cups leeks |
2 cups celery, chopped |
1/4 cup parsley sprig (optional) |
12 ounces mushrooms, sliced |
12 cups dry breadcrumbs or 2 (12 ounce) packages seasoned stuffing mix |
1 teaspoon poultry seasoning |
1 1/2 teaspoons salt |
1 1/2 teaspoons sage |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
1/2 teaspoon marjoram |
4 1/2 cups chicken broth |
2 eggs, beaten |
Directions:
1. Melt butter or margarine in a skillet.
2. Saute onion, celery, mushroom, and parsley.
3. Pour sauteed vegetables over bread cubes in a very large mixing bowl.
4. Add all seasonings and toss together.
5. Pour in enough broth to moisten.
6. Add beaten eggs, and mix together well.
7. Pack stuffing lightly into crock pot, and cover.
8. Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.
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