Slow Cooker Dressing
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, & onion; saute ; for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper & basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth & toss gently. Pour mixture into crockpot. Cover & 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 deg; oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown & aromatic. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
