Monday, November 20, 2017

Crockpot Cornbread Dressing

     This photo isn't a beauty, but the dressing was delicious.  I brought this to a potluck last week at work.  There is a group of us that spends the ENTIRE day outside working the turkey trot for each grade level, so last year I started a little friendsgiving for the workers who are ready to gorge by 2 pm.
     I wanted to bring a Thanksgiving dish, but I've been sooooo busy all month, so I looked for something easy to throw together and came up with this dressing.  I combined a few different online dressings, so feel free to add and subtract.
Crockpot Cornbread Dressing
Ingredients:  8 c. of corn bread (I cooked 2 boxes of Jiffy according to directions and then crumbled it up, I also added about 4 pieces of day old white bread), 1 can cream of chicken, 1/2 t. pepper, 11/2 t. sage, 1 can cream of chicken soup, 3 c. chicken broth, 1/4 c. melted butter, 4 eggs, 1 med onion chopped, 1 c. celery (chopped).  
Instructions:  Mix all ingredients.  Place in a crockpot and cook for 4-5 hours on low.  Top should be browning.  

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