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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Moist Poultry Dressing - Slow Cooker Recipe

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This recipe for Moist Poultry Dressing - Slow Cooker is from The Gotta be Yummy and Easy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 celery ribs, chopped
2 small onions, chopped
1 T. dried parsley
3/4 c. butter or margarine
1 1/2 lbs. day old bread, crusts removed and cubed (about 13 cups)
** approximately 2 full loaves of bread, no heels, leave bags open 24 hours to dry out - must be stale
1 1/2 t. salt
1 1/2 t. rubbed sage
1 t. poultry seasoning
1 t. dried thyme
1/2 t. pepper
2 eggs
1 can (14 1/2 oz.) chicken broth
Directions:
Directions:
In a large skillet, saute the 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. In a separate bowl, combine eggs and broth -add sauteed mixture and stir: add to the the bread mixture and toss. Transfer to a slow cooker. Cover and cook on low for 4 -5 hours or until a meat thermometer reads 160º.
Number Of Servings:
Number Of Servings:
12 - 16

 

 

 

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