Slow Cooker Cornbread Dressing


Ingredients:
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)

Directions:
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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