Crock Pot Dressing 🍂 — Good Recipes from Nonny’s Kitchen

A few years ago I created my own Crock Pot Dressing in Nonny’s kitchen. I hope you’ll scroll through the photos and preparation and see if it’s something you might want to try, especially around the holidays. You can make it vegetarian style as I do. Or you can easily make it with turkey or chicken broth if that is your preference. Either way, it is sure to become a family favorite!

Ingredients

1 ½ cups finely minced celery (about 4 stalks)
1 ½ cups finely minced onion (about 2 medium onions)
3 tablespoons olive oil
2 12 oz. pkgs. Pepperidge Farm Herb Seasoned Stuffing
4 cups home-made or bought sour dough bread, torn
5 cups hot water seasoned with 5 vegetable bouillon cubes or 5 cups vegetable broth
¼ cup Fleishman’s Unsalted Margarine (4 tablespoons = ½ stick) melted

Preparation

In an iron (or other) skillet sauté celery & onion in olive oil until vegetables are clear.
In a giant mixing bowl combine the cooked onion and celery with the seasoned stuffing, sour dough bread, vegetable broth, and unsalted margarine.
Pack lightly into a 4-quart Crock Pot. Cover. Cook on high setting for 45 minutes. Transfer contents to a giant mixing bowl and stir. Then put contents back in the Crock Pot. Reduce heat to low setting and cook for approximately 2 more hours, checking that dressing is not sticking to the pot. Then reduce heat to warm setting to serve directly from the Crock Pot.
Right before mealtime, heat Campbell’s Mushroom Gravy in a small pan. Serve Nonny’s Crock Pot Dressing with mushroom gravy on top.

Photo Gallery