Cornbread dressing

Servings: 15

Ingredients:

• 6 cups cornbread
• 8 sliced day old bread
• 4 eggs
• 1 onion, chopped
• 1/2 cup chopped celery
• 1 1/2 tbsp poultry seasoning
• 1/2 tsp black pepper
• 2 10 oz cans cream of chicken

Ingredients for soup:

• 1 10 oz cans chicken broth
• 1/3 cup butter
• Salt to taste
• Pepper to taste

Preparation:

Crumble the cornbread and the day old bread. Spray your slow cooker with non stick spray. Add all of the ingredients except the butter, salt, and pepper to your slow cooker and stir together. Do the butter over the dressing and season with salt and pepper. Cover and cook on high for 2 hours or on low for 4 hours.

Irene Milito