Description
Ree Drummond’s Pioneer Woman Slow Cooker Dressing elevates traditional Thanksgiving sides with rich Southern comfort. Cornbread and white bread blend seamlessly, offering a hearty, flavorful dish you’ll savor with each comforting spoonful.
Ingredients
Scale
Main Ingredients:
- 1 bag (340 grams/12 ounces) dried bread cubes
- 1 can (310 grams/10.75 ounces) cream of mushroom soup
- 1 can (414 grams/14.5 ounces) chicken broth
- 1 package (227 grams/8 ounces) sliced mushrooms
Vegetables and Aromatics:
- 3 pieces celery, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon fresh parsley, chopped, plus more for serving
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
Seasonings and Other Ingredients:
- ¼ cup (57 grams) butter
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 egg
Instructions
- Prepare the aromatic base by melting butter in a large skillet over medium heat (180°C/350°F). Sauté finely diced celery and onions with a pinch of salt and black pepper, cooking for 3-4 minutes until the vegetables become translucent and slightly softened.
- Introduce sliced mushrooms and minced garlic to the skillet, continuing to cook for an additional 4-5 minutes. Stir occasionally to ensure even cooking and prevent sticking, allowing the mushrooms to release their moisture and develop a rich, golden color.
- Transfer the sautéed vegetable mixture to a 6-quart (5.7 liters) slow cooker. Remove the skillet from heat to prevent further cooking and potential burning of the vegetables.
- Create the liquid foundation by whisking together cream of mushroom soup, chicken broth, and a lightly beaten egg in the slow cooker. Incorporate finely chopped fresh parsley, rosemary, and sage, mixing thoroughly to distribute the herbs evenly.
- Gradually add dried bread cubes to the liquid mixture, gently folding to ensure each cube becomes evenly coated. Carefully integrate the previously sautéed vegetables, maintaining a light touch to preserve the bread’s texture.
- Cover the slow cooker and set to high heat for 30 minutes. Reduce the temperature to low and continue cooking for 2 to 2.5 hours. Resist the temptation to lift the lid or stir during cooking to maintain consistent heat and moisture.
- Verify the stuffing’s readiness by checking that the internal temperature reaches 160°F (71°C). Once cooked, the dressing should have a moist yet slightly crisp texture. Serve immediately or keep warm in the slow cooker for up to one hour, garnishing with additional fresh parsley just before presenting to guests.
Notes
- Prepping ingredients ahead transforms holiday cooking from chaotic to calm, giving you more time with family and friends.
- Sautéing vegetables before slow cooking caramelizes natural sugars, intensifying their depth and creating a more complex flavor foundation.
- Dried bread cubes act like flavor sponges, absorbing seasonings and liquids while maintaining a perfect, slightly crisp texture.
- Layering herbs throughout the cooking process builds a multi-dimensional aromatic experience that captures traditional holiday memories.
- Meat thermometer checks ensure food safety, confirming the dressing reaches the critical 160°F temperature for perfect doneness.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg