Moist Poultry Dressing
Mushrooms and onions blend well with the sage, thyme and other herbs in my stuffing. It also stays nice and moist.
—RUTH ANN STELFOX RAYMOND, AB
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 12-16 SERVINGS
2 jars (4 1/2 ounces each) sliced mushrooms, drained
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
3/4 cup butter, cubed
1 1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)
1 1/2 teaspoons salt
1 1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
2 eggs
1 can (14 1/2 ounces) chicken broth or 14 1/2 ounces vegetable broth
1. In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and chicken broth; add to the bread mixture and toss.
2. Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 160°.