My best friend's mom always made the best dressing - and this is the recipe she just shared with me. It's easy and it frees up the stove and oven. Finally! The search is over! (the yield is a guess)

Ingredients

24 serv.

unsalted butter↗1 cup
onions2 cups
celery2 cups
fresh parsley1⁄4 cup
mushrooms12 ounces
dry bread cubes↗12 cups
poultry seasoning1 teaspoon
dried sage↗1 1⁄2 teaspoons
dried thyme↗1 teaspoon
dried marjoram1⁄2 teaspoon
salt↗1 1⁄2 teaspoons
ground black pepper↗1⁄2 teaspoon
chicken broth (as needed)↗4 1⁄2 cups
eggs, beaten↗2

Step-by-step instructions

1
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App