Slow Cooker Dressing
I love this "stuffing" - it is so good! And making it in the crockpot means more space in the oven for the turkey and other sides!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
white meat free
gluten free
red meat free
contains dairy
slow cooker
pescatarian
- 1/2 cup butter
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 1/2 cup onion finely chopped
- 2 cups celery sliced
- 1/2 teaspoon dried marjoram crushed
- 12-16 slices white sandwich bread
- 1/4 cup parsley fresh, snipped
- 1 1/2 teaspoons dried sage crushed
- Carbohydrate 45.3774309195401 g
- Cholesterol 310.367222366598 mg
- Fat 74.924524860049 g
- Fiber 0.225215223761756 g
- Protein 68.7508926060975 g
- Saturated Fat 35.8685761987183 g
- Serving Size 1 1 Serving (671g)
- Sodium 696.17528468288 mg
- Sugar 45.1522156957784 g
- Trans Fat 5.0808434874295 g
- Calories 1132 calories
1. Cut bread in 1/2 inch cubes to get 12 cups of bread cubes. Toast in a 350 degree oven for 10-13 minutes or until lightly browned. 2. 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.3 3. 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. 4. Cover; cook on low-heat setting 4 1/2 to 5 hours or on on high heat for 2 1/4 to 2 1/2 hours.
