Whether you know it as “dressing” or “stuffing,” it’s everyone’s favorite side dish–made easier with the help of a crockpot.

INGREDIENTS

• 1 cup butter
• 2 tsp. poultry seasoning
• ½ tsp. black pepper
• ½ tsp. salt
• 2 cups celery, chopped
• 2 cups yellow onion, diced
• 12 slices white bread, cubed and dried (about 6 cups)
• 12 slices wheat bread, cubed and dried (about 6 cups)
• ¼ cup chopped parsley
• 1 tbsp. chopped rosemary
• 1 tbsp. chopped thyme
• 1 tbsp. chopped sage
• 1 ½ cups Kentucky Legend Quarter Sliced Turkey, diced
• 1 1/2 cups chicken broth
• 2 eggs

DIRECTIONS

1. Melt butter over medium heat on stovetop then stir in poultry seasoning, salt, and pepper.
2. Add celery and onions and cook until soft. Remove from heat and let cool completely.
3. In a large bowl mix bread cubes, cooled mixture, parsley, rosemary, thyme, sage and Kentucky Legend Turkey.
4. Gently stir while adding chicken broth a little at a time to moisten mixture.
5. Whisk eggs and stir in gently.
6. Grease a 5-6 quart crock-pot and add dressing.
7. Cook on high for 30 minutes then reduce temperature to low and cook for another 3-4 hours until cooked thoroughly and golden brown.