Prep 15 mins
Cook 0 mins
My sister in law gave me this recipe. It is her family since she was little girl. I found a similar here, but not quite the same. So since I love this one, I might as well post it. No regrets - you are gonna love it!
- 236.59 ml butter
- 473.18 ml chopped onions
- 473.18 ml chopped celery
- 59.14 ml fresh parsley
- 3075.67 ml slightly dry bread cubes, mixed whole wheat and white
- 4.92 ml poultry seasoning
- 7.39 ml salt
- 7.39 ml sage
- 4.92 ml dried thyme
- 2.46 ml pepper
- 2.46 ml marjoram
- 2 (793.78 g) can low sodium chicken broth
- 2 eggs, beaten
- Melt butter in skillet and sauté onion, celery, parsley.
- Pour over bread cubes in a very large mixing bowl.
- Add all seasonings and toss together well.
- Pour in broth and beaten eggs, and mix together well.
- Pack lightly into crock pot.
- Cover and cook on high 45 minutes, then reduce to low for 4-8 hours. (crock pots can be very different from one another).
- Enjoy it!
Sorry but this dressing did NOT measure up to our expectations. I'm very glad I decided to do a trial run the day before and not make it the day of. It calls for so much broth that is super soggy!!!! Did not dry out at all, and it was like mush! So if you like that kind of dressing then you may like this, as the flavor was wonderful. But we like our dressing more
This dressing was GREAT! I followed the recipe pretty closely. I did butter the crock before adding the dressing, and (surprise) it didn't stick. I also put 2 turkey legs on top just to make the dressing like it had been cooked inside the bird (the juices run down into the dressing.) The cooking time was right on at 5 hours (the turkey legs were slightly frozen.) So, I think 4 hours without them would have been fine. The seasoning was just right and the eggs didn't make it stick together into a solid lump like I had expected. I'm putting this recipe in my "keeper" file and will make it again in the future whenever I want dressing. The cool thing is you really don't even need a turkey to use this recipe. It would be good with chicken or pork as well. It does make a lot, so I'll be putting some in the freezer for future use.
I have made this recipe the last 3 years for Thanksgiving.... It is so easy and everyone loves it.