Ingredients:
- 8-inch pan cornbread
- 8 slices day old bread, toasted and cubed
- 4 eggs
- 1 med. onion
- 1/2 c. chopped celery
- 1 to 2 tsp. poultry seasoning
- 1/2 tsp. black pepper
- 2 cans cream of chicken soup
- 2 tbsp. butter or margarine
Preparation:
Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours.
Stuffing and Dressing Recipes Index
Side Dish Casseroles
Thanksgiving Recipes
Turkey Basics
Crockpot Miscellaneous Recipes Index
More Stuffing and Dressing Recipes
Oyster Dressing
Apple Pecan Dressing
Cornbread and Oyster Dressing
Southwest Cornbread Dressing
Oven Cornbread Dressing
Basic Bread Stuffing
Turkey Dressing with Eggs
Crockpot Stuffing II
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