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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Moist dressing great for anytime of the year. This serves 16, but could easily cut in half. Ingredients:
2 full boxes jiffy cornbread mix |
8 slices day-old bread |
4 eggs |
1 onion, chopped |
2 (10 3/4 ounce) cans cream of chicken soup |
2 (14 1/2 ounce) cans chicken broth |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 tablespoons sage |
1/2-3/4 cup butter |
Directions:
1. Prepare cornbread according to package instructions.
2. Crumblecornbread, and bread together.
3. In a large bowl, combne all ingredents except butter, and spoon into a larg slow cooker, and dot with butter.
4. Cover, and cook on high 2-4 hours, or on low 3-8 hours.
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