14 November 2013

Crock Pot Cornbread Dressing

This is a recipe that has been passed around in my mom's family.  This recipe originally came from one of my aunts, but my grandma, mom and many others have made it.  I've been making it for years and it is DEE-LISH-OUS!!

I love that you can prep for it ahead of time (make the cornbread several days ahead, just freeze it ..chop up your veggies ahead ...make my fave homemade cream soup, so much better than canned) and then it can just do its thing in the crock pot while you do other needed things.  Easy peasy!!

You can even add boiled chicken or turkey for a total meal package:)  

You simply must try it this holiday season--I think you'll love it!!  



Crock Pot Cornbread Dressing
(Aunt Oma Lee)
8" pan of cornbread (this is my fave recipe)
8 slices of day-old white sandwich bread
4 eggs
1 medium onion, chopped
3 stalks celery, chopped
2 cans cream of chicken soup OR a double recipe of this homemade cream soup
2 cans chicken broth OR 29 oz. homemade chicken stock (the best!)
1-1/2 Tbsp. dried sage (McCormick's Rubbed Dalmatian Sage is my fave!)
1 tsp. kosher salt
1/.2 tsp. black pepper
3 Tbsp. butter, cut into 7 pats
*****
Crumble the cornbread and tear the slices of bread into small pieces into a crock pot.
Add all other ingredients except the butter.  Stir mixture well.  Then dot the top of 
mixture with the butter pats.  Put lid on and cook on LOW for 3-4 hours
or on HIGH for about 2 hours--or until the mixture has reached the desired
consistency and has browned on top.  Makes about sixteen 6-oz. servings.  

*****
Subscribe by email and never miss a thing here at My Blessed Life!

1 comment:

morchella said...

gonna try it, it looks great