Crock Pot Dressing

Several years ago, a friend from work brought this to our Thanksgiving luncheon and it's become my favorite dressing! My spin on this is because none of our gang really is crazy about sage, I just use the poultry seasoning. There is the tiniest bit of sage in it...just enough for some good flavor but not overwhelming. And for this to really rock, mix it all up in a bowl the night before and refrigerate until you are ready to pour up into the crock pot for cooking. This lets all of that flavor come together. Because it's going to be cold, add a couple of hours to the cook time. No picture yet for this one!! I'll add it soon. Enjoy!!

Crockpot Dressing

8” cornbread, crumbled (I  use two boxes of Jiffy mix cornbread if I'm in a pinch)

8 slices dry bread, crumbled

1 medium chopped onion

½ cup chopped celery

4 eggs beaten

1 tsp salt

1 tsp pepper

2 Tablespoon rubbed sage (do not use ground sage) OR 2 Tbsp Poultry seasoning

2 tsp sugar

2 cans chicken broth

2 cans cream of chicken soup

l/2 cup water

2 T. margarine

Mix all together  in crockpot.  Cook 4 hours on low or 2 on high.  You will be able to tell from the consistency when it is done. I sometimes take the lid off the last 30 minutes of cook time.

Optional: I sometimes cook chicken parts or the whole chicken in a cup or two of water in the crockpot overnight (salt and pepper to taste). The next morning, remove the chicken from the pot and taking off the skin and removing bones...shred and set aside. Strain the liquid from the crockpot (this is some awesome stock!) and then put the dressing mix in the crockpot to cook while adding any additional chicken stock necessary. Stir in the chicken pieces the last hour of cooking. This is a good option if not everyone likes turkey for Thanksgiving. Plus, who says chicken and dressing is just for Thanksgiving?!!