Crockpot Cornbread Dressing
1 (9-inch) pan baked cornbread
8 slices day old bread
1 teaspoon salt
1/4 teaspoon black pepper
1/2 large onion, chopped
1/4 cup chopped celery
1 1/2 teaspoon sage
2 (10.75 oz.) cans cream of chicken soup
2 (14.5 oz.) cans chicken broth
4 eggs
2 tablespoons butter
In a large bowl, break up and crumble breads together. Add salt, pepper, onion, celery, and sage, mix well. In a separate bowl, mix soup, broth, and eggs together. Add the liquid ingredients to the dry ingredients, mix well. Pour mixture into a crock pot that has been prepared with nonstick cooking spray. Dot the top of the mixture with the butter. Cook on LOW for 4 hours or on HIGH for 2 hours.
If desired, this recipe can be halved and baked in the oven at 350 degrees F for 45 minutes.
Quick prep tip:
Bake the cornbread a few days in advance. Prepare the dry ingredients together the day before you plan to cook the dressing and refrigerate. When needed, mix together the soup, chicken broth, and eggs to add to the already prepared dry ingredients, then dot with butter.
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