Cornbread Dressing in the Crock Pot
2 1/2 cups chicken broth
1 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup dried parsley flakes
1 1/2 teaspoon rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
8 cups cornbread, crumbled
4 cups day old bread, cubed
1 can cream of chicken soup
5-6 cups cubed cooked chicken, optional
In a saucepan, combine the first 10 ingredients.
Simmer for 10 minutes. Remove from heat.
Place bread cubes in a large bowl.
Combine eggs and soup; stir into broth mixture until smooth.
Pour over bread and toss well.
In a 5 quart crock pot, layer half of stuffing and chicken. Repeat.
Cover and cook on low for 4 1/2-5 hours.
Leave the chicken out for cornbread dressing.
Note: Sylvia and I made this for Thanksgiving 2000. It tasted really good. We left the chicken out and cooked it a little longer.
I think you could put it in a greased 9x13 inch pan and cook it in the oven at 350 degrees for 45 minutes to 1 hour, or until it looks done.
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