Old Fashioned Dressing Made In Crockpot #Recipe

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• 1 (1 pound) loaf sweet French bread
• 1 (1 pound) loaf sliced buttermilk or potato sandwich bread
• 1 cup (2 sticks) butter
• 3 cups diced onion (about 2 onions)
• 3 cups diced celery (about 1 bunch)
• 1 carrot diced
• 1 tablespoon minced garlic
• 1/2 cup chopped fresh parsley
• 4 or 5 cremini mushrooms, diced (optional)
• 2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 2 teaspoons salt
• Fresh ground black pepper to taste
• 3 to 4 cups low-sodium chicken broth divided
• 2 eggs beaten

1. Preheat oven to 250 degrees. Slice the loaf of french bread and then tear the slices of both the french and the sandwich bread into bite size pieces. Discard end pieces or save for another use. You should have about 20 cups, give or take,of torn bread. Spread the pieces of bread between two rimmed baking sheets and bake for about 20-30 minutes or until lightly toasted.
2. While bread is toasting, melt butter in a large skillet over medium heat. Add onion, celery, and carrot. Turn heat up to medium high and cook, stirring frequently for about 7 to 10 minutes. Add garlic, parsley and mushrooms (if using) and cook and stir for another minute or two. Add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine. Remove from heat.
3. When bread is nicely toasted, transfer to a large roasting pan or very large mixing bowl. Spoon cooked vegetables over and mix well. Add beaten eggs and stir to combine. Add enough chicken broth just to moisten the mixture, about 1 to 1-1/2 cups, reserving the rest for later. Mix well and transfer stuffing to a 6-quart (or larger) slow cooker. Cover and set to LOW.
4. Cook for 4 to 6 hours. Check on it now and then and add chicken broth throughout cooking time to achieve desired consistency. Taste and add additional seasoning if desired.
5. If you prefer a crunchy topping, transfer your removable Crock-Pot dish to your oven and broil for a couple of minutes until nicely toasted and brown

Make-Ahead Instructions:

Once you've added the cooked veggies, eggs, and 1-1/2 cups of chicken broth, cover the stuffing and refrigerate it overnight. Cover the remaining chicken broth and refrigerate it as well.

When ready to cook the stuffing proceed with remaining instructions as written.

If you prefer to bake the stuffing in the oven, transfer it to a large baking dish that has been coated with non-stick cooking spray before covering and chilling and follow instructions below when ready to bake. If you don't have a baking dish large enough, divide between two smaller dishes.

Conventional Oven Instructions:

If stuffing was refrigerated overnight, remove the dish from refrigerator and allow it to sit out for about 30 minutes to take the chill off. Meanwhile, preheat oven to 350 degrees F. Remove foil and drizzle stuffing with remaining 1/2 cup chicken broth, or more, as desired. Replace foil and bake stuffing, covered, for 40 to 50 minutes until warmed through.

For a crispy topping, remove foil during last 15 minutes of baking time, or place under broiler for a couple of minutes before serving.

recipe resource here

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