One of my favorite times of the year is Thanksgiving. I love the savory scents of sage and rosemary as the stuffing is made, the sweet aromas of pumpkin and apple pies as they bake, and the yeasty smell of freshly baked dinner rolls. My mouth is watering already!
Everyone has foods they hope to see on the table and, in my case, I look for a new recipe for everyone to try. The recipes this month include a couple of family favorites, but most just sounded too good not to include. I’m always looking for a different spin on an old favorite, and my taste testers enjoyed every one.
- 1 c. margarine
- 2 c. onion chopped
- 2 c. Celery chopped
- 1/4 c. parsley
- 13 c. dried bread cubes
- 1 t. poultry seasoning
- 1-1/2 t. Salt
- 1-1/2 t. sage
- 1 t. thyme
- 1/2 t. pepper
- 1/4 t. marjoram
- 4 c. chicken broth
- Diced turkey giblets if desired
- 2 eggs well beaten
- Melt margarine in saucepan; saute’ onions, parsley and celery.
- Pour mixture over bread cubes in a large bowl.
- Add seasonings and toss to coat.
- Pour broth over cubes, then add eggs. Mix thoroughly.
- Spoon mixture into crockpot; cover and cook on high for 45 minutes.
- Reduce heat to low and cook at least 4 hours.
Editor’s note: This makes a loose dressing. If you like it more set up, I would add more bread cubes or less broth.