Dear Reader,
Congratulations to Laura L., the winner of my Thanksgiving Honeycomb Turkey giveaway. All through the month of November I'll be offering special giveaways at the book club. Someone always wins and it might as well be you. So be sure and enter.
It's one of my family's traditional Thanksgiving recipes, Crock Pot Dressing, and it's become a classic recipe at the book clubs, too. Every year readers email asking for the recipe (some in a panic the night before Thanksgiving, because they've misplaced their copy), so now I always share it early in the month when folks are organizing their menus for the big dinner.
If you're looking to save oven space because all of your stuffing never quite fits inside the turkey, consider making my Crock Pot Dressing this year.
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 tsp poultry seasoning
2 tsp salt
2 tsp sage
1 tsp thyme
1 tsp pepper
1/2 tsp marjoram, (optional)
Melt butter in the fry pan and saute onion and celery until soft. Mix with remaining ingredients and toss well. Pack in a large crock pot. Cover. Cook on high for 45 minutes, then turn to low and continue cooking for 6-8 hours.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
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