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Crockpot Cornbread Dressing




Source of Recipe


TOH BB 2006


List of Ingredients




4 1/2 cups cornbread crumbs
1 (16-ounce) package herb stuffing mix (Pepperidge Farm)
2 (10 3/4-ounce) cans cream of chicken soup
2 (14-ounce) cans low-sodium chicken broth (1 quart box )
1 medium onion, chopped (2 large onions)
1/2 cup chopped celery (4 stalks at least-1 cup)
4 large eggs
1 tablespoon rubbed sage (2 Tbsp rubbed sage)
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 tablespoons butter, cut up (1 stick butter melted and mixed in)

Recipe



Grease Crockpot well or use a liner.
Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.

Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker.
Dot with butter.
Cook, covered, on LOW 4 hours or until cooked through and set.