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Foodgeek: |
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Rating: |
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Servings: |
8 to 10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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 tsp. dried sage, crushed
1/2 tsp. dried marjoram, crushed
1/4 tsp. pepper
1-1/2 cups chicken broth
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Directions:
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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 1/2 to 5 hours or on HIGH HEAT setting for 2 1/4 to 2 1/2 hours.
Makes 8 to 10 servings.
BHG Slow Cooker Recipes
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Comments from olga
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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.
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