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Dear Reader,
If you're in charge of cooking the turkey this year, you might consider "not" stuffing the bird. Even though I always buy a bird that's around 24 pounds there's never enough room for all of the stuffing. I used to cook the leftover dressing in a casserole dish, but it always turned out too dry. And the extra dish took up oven space I didn't have.
So now I make my stuffing in the crock pot. Here's the recipe. I highly recommend it. It's never let me down.
Crock Pot Dressing
1 cup butter, melted
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
2 cups mushrooms (if you use canned, drain them)
2 eggs beaten
3 1/2 to 4 1/2 cups chicken broth, or enough to moisten well
13 cups dried bread, cubed
1 1/2 teas. Poultry seasoning
2 teas. Salt
2 teas. Sage
1 teas. Thyme
1 teas. Pepper
1/2 teas. Marjoram, (optional)
Melt butter in fry pan and saute onion and celery until soft. Mix with remaining ingredients and toss well. Pack in large crock pot. Cover. Cook on high for 45 minutes, then turn to low and continue cooking for 6-8 hours.
Have a wonderful holiday and don't forget to tell all of your guests about the book club! Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
www.DearReader.com
P.S. Barbara Bretton, a USA Today bestselling author, reads with us at the book club every day. She sent me 29 signed copies. I'm giving them away to readers this week. To enter the drawing, simply send an email to:
enter-to-win2@emailbookclub.com
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