Here’s another one of my crockpot dressing recipes. My husband prefers this cornbread version. I usually make the cornbread the night before and leave it sitting on the kitchen counter covered with a clean tea cloth.
- cornbread
- 8 slices day old bread, toasted and cubed
- 4 eggs
- 1 med. onion
- 1/2 c. chopped celery
- 1 to 2 tsp. poultry seasoning
- 1/2 tsp. black pepper
- 2 cans cream of chicken soup
- 2 tbsp. butter or margarine
Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on high for 2 hours or on low for 4 hours.
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Hi, This is first time we are going to try the crockpot dressing. The only thing is we don’t know how much cornbread to use. I hope you get this before Thanksgiving.
Hope you have a blessed Thanksgiving.
Jeanette
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