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dressing ~ my way

(1 rating)
DSNjustpinchme avatar
Recipe by
Debbie Sue
@DSNjustpinchme
Southwest, FL

This is the dressing I made for Thanksgiving 2018. It's nice and moist! Just the way we like it!

(1 rating)
yield serving(s)
method Slow Cooker Crock Pot

Ingredients For dressing ~ my way

  • 2
    16 oz. loaves, bakery bread (like butter crust), torn into pieces
  • 2 1/2 c
    celery, cut small
  • 1 lg
    sweet, or spanish onion, cut small
  • 2
    gala apples, peeled, cored, and cut small
  • 2 1/2 stick
    butter
  • 2 Tbsp
    dried parsley
  • 1 1/2 tsp
    poultry seasoning
  • salt and pepper to taste
  • 6 lg
    eggs, beaten
  • 1 c
    chicken stock or broth

How To Make dressing ~ my way

  • 1
    Spread torn bread pieces on large baking sheets to properly stale. I popped mine in a 200 degree oven, for about 20 minutes, stirring occasionally, to get them just right.
  • 2
    In a pot, melt the butter, and add the onion, apple, celery, and dried parsley. Season with salt, pepper, and poultry seasoning. Mix together. Cover, and simmer until onion and celery is very soft, and the apple has almost dissolved. Stirring occasionally. Remove from heat, and cool slightly.
  • 3
    Place staled bread in a large roasting pan. Drizzle butter mixture across the bread and mix in. Add the beaten eggs, and mix again. Carefully add the chicken stock across the bread pieces. (Don't pour all in one spot.) Mix well.
  • 4
    Place in a large covered casserole dish, and refrigerate over night. The next day, I transferred the dressing into the crock pot, and cooked on low for 4 hours. ( I placed paper towels under the lid, to keep the beads of water from dropping down into the dressing.)
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