Recipe Archives->Thanksgiving->Cornbread Stuffing 07

 
Cornbread Crockpot Dressing
 
1 cornbread, 8 inch pan
8 slices day old bread, toasted and cubed
4 eggs
1 medium onion
1/2 cup chopped celery
1 tsp. poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 Tbsp butter
 
Lightly grease crock pot. Crumble cornbread into mixer bowl.  Add
all ingredients except butter. Pour mixture into crock pot.  Dot
top with butter. Cook on high 2 hours or on low 3-4 hours.  I use
sage when making it the old fashioned way--baking in the oven. Just
add whatever seasonings you like. This recipe just gives you an
idea of how much liquid to use.

For the best part of my life, I only used chicken broth. A couple
of years I tried the cream of chicken soup. Much more flavor is
added using the soup along with enough chicken broth to moisten to
your preferences.

Printable version: cornbread-stuffing07.txt.