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Moist Poultry Dressing

By: Ruth Ann Stelfox

"Tasty mushrooms and onions complement the big herb flavor in this stuffing from Ruth Ann Stelfox, Alberta. 'This dressing stays so moist when cooked this way,' she comments."

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 (4.5 ounce) jars 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
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 (14.5 ounce) can chicken broth

Directions

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 broth; add to the bread mixture and toss.
Transfer to 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F.