Lot’s of time there just isn’t room on the stove come the holidays. So, here is an easy slow cooker recipe for dressing.

First dry out your bread. About 24 hours before set your bread out on the counter, and let it dry out. i.e. “day old bread”


6 cups white bread ( I prefer Sourdough)

6 Cups dark ( I prefer a mix of wheat, rye, and/or pumpernickel)

2 Cups Celery chopped

2-3 cups chicken broth (just enough to cover the cubes)

1 Cup of butter

1 Large sweet vidalia onion chopped

pepper and salt to taste

2 eggs

1 tsp. rosemary

1 tsp. sage

2 cloves garlic diced

1tsp thyme

1/4 cup chopped parsley

Throw butter in medium sauce pan. Brown onions, garlic, and celery. Let cool

Toss bread cubes , above mixture, and all of your spices into a bowl and mix.

Now slowly add chicken broth. You want to just get the bread crumbs moist not soggy wet.

Stir in eggs

If you are making ahead, refrigerate.

Spray crock pot with cooking spray

Pour in mixture. Turn crock pot to high for 30 minutes, and then reduce to low for 3-4. Want to get that “crust”? take the lid off the last 30 minutes.

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