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 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.