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Crock-Pot Dressing Recipe

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This recipe for Crock-Pot Dressing, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Family Recipe


1 (8-linch) pan corn bread (see notes)
8 slices day-old white bread
4 eggs
1 medium onion, chopped
1/2 cup chopped celery
1 1/ 2 tablespoon sage
1/2 teaspoon black pepper or to taste
1 tsp salt
2 cans cream of chicken soup
2 cans chicken froth
2 tablespoons margarine0

Crumble corn bread and white bread into slow cooler, add remaining ingredients and mix well. Cover and cook on high for 2 hours or or on low for to 4 hours (nee note) Stir occasionally and add water or broth ir the mixture becomes dry.
Makes 16 (6 ounce servings.
Notes: Using corn bread with sugar added may produce an undesirable taste.
Chicken soup and chicken broth contain a lot of salt. Taste before adding more.
The onion and celery were not don abter cooking the mixture for 2 hors on high setting or for 3 to 4 hours on low. After 8 hours they were done, but still slightly firm. For softer onion and celery, sauté them in cookint oil, butter or margarine until slightly wilted (3 to 5 minutes) or boil about 5 minutes in a small amount of the broth before mixing with the other ingredients in the slow cooker.




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