{ Slow Cooking Thursday }

So, Thanksgiving is just around the corner, how about a side dish cooked in the crockpot????

Here's my recipe today, for some Cornbread Dressing. Enjoy!

Slow Cooker Cornbread Dressing

5 cups crumbled cornbread
1 (14-oz.) package herb stuffing
2 (10 3/4-oz.) cans cream of chicken soup
2 (14-oz.) cans chicken broth $
1 large sweet onion, diced $
1 cup diced celery $
4 large eggs, lightly beaten $
1 tablespoon rubbed sage
1/2 teaspoon pepper $
2 tablespoons butter, cut up $

Preparation

1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.

Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.