dressing ~ my way

Name: Dressing ~ My way
Cuisine: American
Ingredients: 2 - 16 oz. loaves, bakery bread (like butter crust), torn into pieces; 2 1/2 cup(s) celery, cut small; 1 large sweet, or spanish onion, cut small; 2 - gala apples, peeled, cored, and cut small; 2 1/2 stick(s) butter; 2 tablespoon(s) dried parsley; 2 tablespoon(s) dried thyme; 1 1/2 teaspoon(s) poultry seasoning; - salt and pepper to taste; 6 large eggs, beaten; 1 cup(s) chicken stock or broth

(1 RATING)

19 Pinches 3 Photos

Debbie Sue

Southwest, FL

Updated on Nov 24, 2017

This is the dressing I made for Thanksgiving 2024. It's nice and moist! Just the way we like it!

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prep time

cook time

method Slow Cooker Crock Pot

yield a bunch

Ingredients

2 - 16 oz. loaves, bakery bread (like butter crust), torn into pieces
2 1/2 cups celery, cut small
1 large sweet, or spanish onion, cut small
2 - gala apples, peeled, cored, and cut small
2 1/2 sticks butter
2 tablespoons dried parsley
2 tablespoons dried thyme
1 1/2 teaspoons poultry seasoning
- salt and pepper to taste
6 large eggs, beaten
1 cup chicken stock or broth

How To Make dressing ~ my way

Step 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.

Step 2

In a pot, melt the butter, and add the onion, apple, celery, dried parsley and thyme. 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.
Step 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.
Step 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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