Crock-pot cornbread dressing

Yield: 8 Servings

Measure Ingredient
1 cup Onions; chopped
3 cups Celery; chopped
½ cup Margarine
1 teaspoon Salt
½ teaspoon Pepper
3 teaspoons Salt
1 teaspoon Poultry seasoning
5 cups Sliced white bread; crumbs
5 cups Cornbread; crumbled
2 cans Cream of chicken soup
2 cans Water
3 \N Eggs
1 teaspoon Vinegar

Saute chopped onions and chopped celery in margarine. Add salt, pepper, sage and poultry seasoning. Combine sliced white bread crumbs and cornbread crumbs in large bowl. In smaller bowl, blend cream of chicken soup, water, eggs and vinegar. Add celery and onion mix to bread; toss. Add liquid mixture. Mix thoroughly and put into crock-pot that will hold at least 3½-quarts. Cook until done, stirring occasionally, for about 4 to 6 hours on low.

Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997

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