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“If the oven is full when you prepare a holiday dinner, and you don’t want to stuff the turkey, fix this slow cooker version of dressing.”
4hrs 20mins

Ingredients Nutrition


  1. Cut bread in 1/2 inch cubes to get 12 cups of bread cubes. Toast in a 350°F oven for 10 to 13 minutes or until lightly browned.
  2. In a large skillet melt butter over medium heat; add celery and onion and cook until tender; remove from heat. Stir in parsley, sage, marjoram, and pepper.
  3. Place dry bread cubes in a very large bowl. Add vegetable mixture. Drizzle with broth to moisten, tossing lightly. Transfer dressing mixture to a 4 to 5 quart slow cooker.
  4. Cover; cook on LOW HEAT setting for 4 1/2 to 5 hours or on HIGH HEAT setting for 2 1/4 to 2 1/2 hours.
  5. Makes 8 to 10 servings.
  6. BHG Slow Cooker Recipes.

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