Lots of families have a favorite dressing or stuffing recipe. Of course, we think ours is the best.
No, seriously! It is the best.
And it is a standout because this recipe has a special ingredient that is not often added to dressing...sliced almonds! This unusual touch gives our dressing a lovely and unique flavor. Even those who don't usually go for nuts love it. (Unless your allergic, then just skip recipe all together.)
The other change up I have from most dressing recipes is that I don't add sage. We just don't prefer it. Plus the almond flavor mixed with the rest of the ingredients is far superior to sage flavoring.
Our Favorite Dressing can be made in a slow cooker or baked in your oven...whichever works best for you. We typically enjoy this dressing for our Thanksgiving and Christmas meal!
Melt Butter and Saute together:
2 sticks Butter or Margarine
3 stalks Celery, finely chopped
1 medium sized Onion, finely chopped
1 cup Sliced Almonds
12 ounces mushrooms
2 teaspoon Parsley Flakes
2 teaspoon Salt
1 teaspoon Poultry Seasoning
Cube 1 loaf of Bread
(This could be done in advance. The dryer the bread cubes, the better.)
Toss together thoroughly in a large bowl:
All the sauteed mixture from above
3 Eggs, beaten
2-3 cups Chicken or Vegetable Broth (Mixture should be wet but not sitting in liquid.)
Place the final mixture into a Slow Cooker. Cook on high for 45 minutes and then on low for 3 hours.
Place the final mixture into a 9 x 13 pan. Cover with tin foil and bake at 350 degrees for 30 minutes. Uncover and bake for another 10 minutes until golden brown.