Crock Pot Dressing

If the oven is full when you prepare a holiday dinner, and you don’t want to stuff the turkey, fix this slow cooker version of dressing.

• Ready In: 4 hrs 20 mins
• Serves: 8-10

Ingredients

• 12 -16  slices  white bread
• 1⁄2 cup butter
• 2  cups  sliced celery
• 1⁄2 cup  finely chopped onion
• 1⁄4 cup  snipped fresh parsley
• 1 1⁄2 teaspoons dried sage, crushed
• 1⁄2 teaspoon dried marjoram, crushed
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups chicken broth

Directions

1. Cut bread in 1/2 inch cubes to get 12 cups of bread cubes. Toast in a 350°F oven for 10 to 13 minutes or until lightly browned.
2. In a large skillet melt butter over medium heat; add celery and onion and cook until tender; remove from heat. Stir in parsley, sage, marjoram, and pepper.
3. Place dry bread cubes in a very large bowl. Add vegetable mixture. Drizzle with broth to moisten, tossing lightly. Transfer dressing mixture to a 4 to 5 quart slow cooker.
4. Cover; cook on LOW HEAT setting for 4 1/2 to 5 hours or on HIGH HEAT setting for 2 1/4 to 2 1/2 hours.
5. Makes 8 to 10 servings.
6. BHG Slow Cooker Recipes.