Slow Cooker Cornbread Dressing

3-4 Cups Shredded Turkey (can substitute chicken or omit entirely)
2 cans cream of chicken soup
2 quarts cornbread
2 T dried sage
1 medium onion, chopped
2 hard boiled eggs, chopped
1/2 C (one stick) margarine, melted
3-4 C broth (from your turkey or canned)

Set aside one can cream of chicken soup and the turkey (or chicken). In large bowl, crumble cornbread and add all other ingredients. Stir until well mixed. In bottom of 6 quart slow cooker, spread half the remaining can of cream of chicken soup. Top with 1/3 of the dressing mixture and 1/2 of the meat. Add another 1/3 of the dressing and remaining meat, then the remaining dressing. Spread the rest of the cream of chicken soup over top. Cover and cook on low for 3 hours. Serve hot.
from Southern Plate

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