SLOW COOKER DRESSING

[Olga Drozd]

SLOW COOKER 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.
 
12 to 16 slices white sandwich 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
 
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.
 
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.
 
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.
 
Cover; cook on LOW HEAT setting for 4 ½ to 5 hours or on HIGH HEAT setting for 2 ¼ to 2 ½ hours.
 
Makes 8 to 10 servings.
 
BHG Slow Cooker Recipes