Pecans and mushrooms give this tasty slow cooker dressing flavor and a little crunch.
- 8 ounces sliced fresh mushrooms
- 1 cup sliced celery
- 1 cup chopped onion
- 6 tablespoons butter
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried basil, crumbled
- 12 cups toasted bread cubes
- 1 1/2 cups chicken broth
- 1/2 cup toasted chopped pecans*
Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving.
Serves 10 to 12.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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