Slow Cooker Turkey Dressing

The only rule in my kitchen is “Make it from scratch, and make it your own.” Depending on your family’s preference, you may add slivered mushrooms or slivered almonds.

Melt the butter in a small pot over medium heat, adding the herbs and vegetables (everything except the bread crumbs) as you go. Saute until vegetables are translucent.

Put the bread crumbs in a slow cooker. I use a short, wide slow cooker, but a gallon size will work, too. Pour the sauteed veggie mix over the bread crumbs. Lightly fold/mix, put the lid on and cook on low for three hours. I stir about every hour.

To help lock in the moisture, I put foil on the top of the crockpot before adding the lid, and seal it as tightly as I can with my oven mitts. Every time you open the lid and let steam out, you may want to add a little water back in.

I have been on the hunt for an official stance on the moisture and consistency that dressing should be. I have yet to find a common consensus. Some like it soupy, some like theirs so solid you have to cut it with a knife. I don’t. This recipe is medium dry. Should your family like mushier dressing, add mushrooms and a cup of chicken broth, or more butter.

* I have five slow cookers and each one cooks differently. If yours is too hot, you will need to watch it to make sure that the bottom doesn’t burn.