Four generations of my family gather for Thanksgiving annually. (The group is big enough to warrant the rental of a local church hall. This provides a little room to move around and two sinks for dish washing.) This year I joined another limb on my family tree to celebrate with. It also was good company and food, including the dressing, but it wasn’t Aunt Patty’s dressing. Today I’m making Pat’s dressing to make up for not having it on Thanksgiving weekend.

Slow cooker with stains that indicate use

1 c butter

2 c chopped onion

2 c chopped celery

1/4 c parsley sprigs

16 oz sliced mushrooms

12-13 c slightly dry bread cubes

1 t poultry seasoning

1.5 t salt

1.5 t sage

1 t dried thyme

0.5 t pepper

0.5 t marjoram (optional)

2.5 – 3.5 c chicken or turkey stock

2 well beaten eggs

Melt butter in a skillet. Saute onion, celery, parsley, and mushrooms. Pour over bread cubes in a large mixing bowl. Add seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into slow cooker. Cover and set to high for 45 minutes. Reduce heat to low and cook for 4-8 hours.

My changes: I used butter rather than the oleo called for at the time it was written. Since I love mushrooms, I used sliced fresh ones rather than two eight-once cans of mushrooms, drained. The amount of liquid from the sauteed mushrooms reduced the stock required by one cup. Here’s the original recipe, as saved by my mom.

I use a 3 quart slow cooker. I’ve tried using whole wheat bread in this recipe and have found that it has a bitter flavor that I don’t care for.

I must be in a cooking mood, because I’m also making spicy lentil and sweet potato stew. Either that, or I’m avoiding cleaning. The stew looks a little funky because I’m using purple carrots. They are fresh though, probably the only ones I’ve dug from the garden on December 6.