Easy Crock-Pot Dressing

  • 1 stick butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 12 cups hearty bread, cubed and dried (8-12 slices or 16-20 oz)
  • 1 tbsp dried parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ tsp dried oregano
  • Dash of dried mustard
  • Salt and pepper to taste
  • 1 regular can chicken broth
  • 1 egg, beaten
  • Splash of milk

Melt butter in large microwave bowl. Stir in seasonings. Add vegetables, then bread cubes, and toss to blend ingredients well. Pour in only enough broth to moisten to desired consistency. Taste to check seasonings and add more as needed. Beat egg and milk together well and stir into bread mixture. Pack into a greased slow cooker. Cover and cook on HIGH 1 hour; reduce to LOW and continue to cook for 3-6 hours longer (you may need to add more liquid if it looks dry).

This fills a 1.5 qt slow cooker, so double or triple to feed your particular crew. Can substitute vegetable broth to make this dish vegetarian.

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