Crock Pot Holiday Dressing
photo by DianaEatingRichly
- Ready In:
- 1 cup butter or 1 cup margarine
- 2 cups onions, chopped
- 2 cups celery, chopped
- 1⁄4 cup fresh parsley, chopped
- 12 ounces fresh mushrooms, sliced thin
- 12 cups dried bread, cubed
- 1 teaspoon paul prudhomme's poultry magic seasoning
- 1 1⁄2 teaspoons rubbed sage
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh peppercorn, ground
- 4 1⁄2 cups chicken broth
- 2 raw eggs, beaten
- Melt the butter in a skillet over medium heat and saute the onions, celery, mushrooms and the parsley until tender but not browned.
- In a large mixing bowl, spoon the sauteed vegetables over the bread cubes and then add all the spices and herbs into the mix. Stir.
- Mix the beaten eggs with the chicken stock and add this to the mix a little at a time as you stir carefully. You may not need every bit of the stock-egg blend so be careful to not turn your dressing into soup. You should still be able to discern the bread cubes but they should be fairly wet.
- Transfer the mix into your crock pot (a large one is best) and cover.
- Cook on High for an hour and then reduce to the Low setting and allow it to cook for four to eight more hours until it reaches the consistency that you like.
- If you don't have the Paul Prudhomme seasoning you can use seasoned salt or, better yet, poultry seasoning.
Questions & Replies
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As written, I would give this four stars. For me and my family, the spices in the amounts given would have been overwhelming. I simply added some salt (not as much stated) & pepper, 1.5 tablespoons parsley, and 1.5 teaspoons poultry seasoning to this dish and this was plenty. I did not add any of the other spices mentioned. (Of course, how much spice to use in any recipe is a personal choice, so you might like more or less than this.) I also felt the amount of butter was very high, so I cut that in half and only used 1/2 cup butter (1 stick) and it was plenty. I also did not add my eggs to the 4.5 cups of broth mentioned. You will almost certainly not need that much broth in this dish. So I added the eggs directly to the bread then began adding my broth until I had the consistency I wanted. That way no eggs or broth is wasted. If you have leftover broth (and you will), you can now use it to make your gravy instead of water and it won't have egg in it. With my changes, I feel this is a fantastic five star recipe for my family.
I followed this recipe exactly, and no one in my family would eat it. I tossed it immediately after dinner. The only problem -- but a huge one -- is the amount of spices: the taste was overwhelming. Maybe it was the Poultry Magic, but something was BAD. FYI -- I have been cooking for over 50 years and am usually considered a fine cook. I would probably try this again -- in a smaller amount -- but leave out the Poultry Magic. The crockpot is a great idea.
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<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>