Tuesday, March 17, 2009

No1here's favorite...

My husband absolutely loves his mother's dressing and it kills him if he doesn't get to have it at Thanksgiving. Well, here's an easy recipe that he can have year round! I just asked him the other day to list his top 10 recipes - this was at the top!!!

This week is perfect for this meal, with the chilly, foggy weather we've been having. I originally found it in my Southern Living magazine, but we've modified it to our tastes. It even tastes like hers too. Let me know if you give it a try!

Crockpot Chicken and Dressing

4 cups chopped, cooked chicken
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
Sausage seasoning to taste
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, softened

Combine first 12 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter. Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Or if you missed your window of opportunity for the crockpot, I've cooked it in the oven for 1 - 1 1/2 hours at 350 degrees. Stir well before serving. Serves: 8-10

1 comment:

Kathy said...

Note to self... we half this recipe and add 2 tsp. of sausage seasoning and an additional 1/2 tsp. of sage.