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 Dressing6 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
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1 comment:
Note to self... we half this recipe and add 2 tsp. of sausage seasoning and an additional 1/2 tsp. of sage.
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