The recipe this week comes from my sister-in-law, Joyce. She always gets asked to bring the dressing (Turkey Stuffing) for Thanksgiving day dinner. It always tastes great and is relatively easy to make in the crock pot. Thanks, Joyce, for sharing this great recipe.
Crock Pot Holiday Dressing
Saute 1 cup chopped onion and 1 cup chopped celery in 1 cup butter. Stir in 1 teaspoon sage, one and one-half teaspoon. salt, and one-half teaspoon pepper.
Put 12 to 13 cups of dry bread cubes into large bowl. Add the onion and celery mixture. Next add 2 well-beaten eggs. Pour three and a half cups of chicken broth over all. Mix thoroughly and transfer to sprayed crock pot. Cover and cook on high 45 minutes, then on low for 4-8 hours. Serves 8-10.
(Note: the large quantity of butter helps to keep the dressing from scorching, but it is still a good idea to check it now and then and give it a stir. I have tried to cut down on the butter, but it scorches much easier. Also I have used margarine at times and it is just as good, and have sometimes added cooked giblets.)