No hassle Thanksgiving dressing


My friend Norma, one of the best cooks I know, has been experimenting with making her Thanksgiving cornbread dressing in the slow cooker.  She said it turned out great – very moist and flavorful.


I think I’ll give it a try for my Thanksgiving dinner. Here’s her recipe:

1 –  8″ Skillet of Cornbread

8 slices of day old bread

4 Eggs

4 cooked Chicken Breast (chop in desired size)

1 medium Onion – chopped

1/2 C. Chopped Celery

2 cans of Cream of Chicken

2-3 Cans Chicken Broth (recipe calls for 2, I used 3)

2 T. Sage

1 t. Salt

1/2 t. Pepper

2 T. Butter

Break up breads in large bowl. Combine breads, soup, chicken, sage, salt, pepper, & broth. Spray inside of crock pot with Pam before pouring mixture in. Dot top of mixture with the butter.

Cover and cook on low for 4 hours or high for 2 hours.

Makes 16 servings.

2 thoughts on “No hassle Thanksgiving dressing

  1. Excuse me? What does she do with the four eggs? I think she forgot to list them in the instructions, and suppose she adds them raw as I do. And my family would not go for dressing with 2 tablespoons of sage. I do like the idea of the crock pot. Thanks!

  2. Yes, she adds them raw before baking. I have decided to do mine the old way – i like a bit of crunch – but I am going do my turkey breast in the crockpot – you chuck it in the crock pot still frozen. Douse it with lemon pepper and pour over one stick of butter melted. Cook it on high for two hours, then cut to low for 6-8 hours. Makes it’s own gravy.

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