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Ingredients
| white bread: 16 slices |
| salted butter: 1/2 cup |
| celery (thinly sliced): 2 cups |
| onions (chopped): 1/2 cup (finely chopped) |
| parsley: 1/4 cup (snipped) |
| sage leaves (chopped): 1 1/2 tsp (crushed) |
| dried marjoram: 1/2 tsp (crushed) |
| black pepper: 1/4 tsp |
| chicken broth: 1 1/2 cups |
Crock Pot Dressing
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
240 min -
Servings
9 serving(s)
Tags
- 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.