The wonderful thing about this delicious dressing is you make it in the crockpot - - freeing up oven space; and you can serve it straight from your crockpot - - one less dish to clean up and stays nice & warm throughout the meal.
Three ingredients make this a unique dish, but are easily adjustable to your families tastes: rum soaked golden raisins, fresh apples, and sausage.
Ingredients:
- 1 cup butter, melted
- 2 cups celery, chopped
- 1 cup onion, chopped
- 1 tsp poultry seasoning
- 1 ½ tsp sage, dried leaf
- 1 tsp thyme, dried
- 1 ½ tsp sea salt
- ½ tsp pepper
- 2 egg, beaten
- 4 cups chicken broth
- 1 small apple, diced
- ½ cup golden raisins, optional
- 1/2 cup rum, optional
- 12 cups dry bread crumbs
- ½ to 1 pound cooked pork sausage, optional
Directions:
If using raisins, cover raisins with about 1/2 cup rum and soak the raisins in the rum for at least 15 minutes or until you finish prepping the celery and onions.
If you desire a richer flavor, saute the celery and onions in the butter. Its a huge savory boost, but also more prep time. Otherwise, mix butter, celery, onion, spices, salt, and pepper in a large bowl. Stir to toss.
I've found I love to use the celery stalks with the leafy green intact as it addeds texture and nutrients to the dish.
If using sausage, add cooked sausage to spice mixture.
Add the chopped apples. I love the red flecks of color and texture the peeling adds. If you need to be sneaky about adding the apples, peel them.
Drain raisins, discard rum, and add to mixture. Save the rum and add to your coffee mug later in the evening.
Add beaten eggs and broth and blend together. Homemade broth from a previously made bird can't be surpassed for flavor! But if you're short on time, I highly recommend this Better Than Bouillon as it keeps fresh in the fridge and mixes quickly in hot water...forget the cubes, that is so last year!
Place bread croutons in crockpot. Pour broth mixture over bread; stir to blend.
Cook on high for 45 minutes then reduce to low for up to 4 hours, or cook on high for 2-4 hours. Stir about once an hour.
If you desire a richer flavor, saute the celery and onions in the butter. Its a huge savory boost, but also more prep time. Otherwise, mix butter, celery, onion, spices, salt, and pepper in a large bowl. Stir to toss.
I've found I love to use the celery stalks with the leafy green intact as it addeds texture and nutrients to the dish.
If using sausage, add cooked sausage to spice mixture.
Add the chopped apples. I love the red flecks of color and texture the peeling adds. If you need to be sneaky about adding the apples, peel them.
Drain raisins, discard rum, and add to mixture. Save the rum and add to your coffee mug later in the evening.
Add beaten eggs and broth and blend together. Homemade broth from a previously made bird can't be surpassed for flavor! But if you're short on time, I highly recommend this Better Than Bouillon as it keeps fresh in the fridge and mixes quickly in hot water...forget the cubes, that is so last year!
Place bread croutons in crockpot. Pour broth mixture over bread; stir to blend.
Cook on high for 45 minutes then reduce to low for up to 4 hours, or cook on high for 2-4 hours. Stir about once an hour.
Notes:
- You may want to add more broth depending on how moist you like your dressing and depending on what altitude you live at.
- Every crockpot cooks differently, so once you know the heat of yours, adjust the cooking time accordingly.
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