November 26, 2015 § Leave a comment
- 24 ounces bread cubes
- 1 cup onion – fine dice
- 1 cup celery – fine dice
- 2 tsp marjorium
- 2 tsp poultry seasoning
- 2 eggs
- 4 ounces unsalted butter – melted
- 2 cups turkey stock
- Put the bread cubes in a shallow pan the night before you want to make the sutffing and cover with paper towels. This allows them to dry out some which will help them absorb the flavor and not turn mushy.
- The next morning, gather all your ingredients together. Saute the onions and celery, with a sprinkling of salt, in a saute pan until wilted and just starting to brown.
- Add the sauted vegetables to the bread cubes, along with the marjorium and poultry seasoning, and just mix to combine.
- Then mix in the eggs and melted butter. I usually mix this with my hands. Then add the turkey stock until the mixture is moistened but not soggy. I used two cups but may need to add more depending on how dry the bread is when you start.
- Put the mixture in your crockpot, set to low, and cook for six to eight hours.
Notes: I may need to add more stock if the dressing starts to dry out. I used a six quart crockpot and could probably add another half recipe to fill it.
Followup: The dressing burned on the along the outside & bottom even on the low setting. I will have to research this to find a solution. The center tasted fine so the recipe is a good one.