 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
An easy, deliciously warm, and filling side dish. Serve it with your favorite roasted chicken recipe. Ingredients:
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 |
Directions:
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.
3. 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.
4. TRY THIS TWIST!
5. Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step 1.
|
|