This is a post that I shared last year at Thanksgiving. It's hard to believe that it's almost that time again! I thought I would re-post for those that may be interested in trying out this recipe. I had several people that tried it last year and told me they would never go back to making it the "old-fashioned" way again.
For those of you that have been asking for the recipe for crock pot dressing, here it is:
4 cups of deboned chicken (I usually cook a chicken in the rotisserie and use the meat from that; store- bought chicken would be easier! I love WalMart's rotisserie chickens)
6 cups of cornbread crumbled
9 slices of white bread torn into pieces
1 small onion, chopped in the mini food chopper ( I don't like the big hunks)
3 stalks of celery, chopped in the mini food chopper ( again, I don't like the big hunks)
3 1/2 cups of chicken broth ( I have frozen chicken broth stored for this ) or you can use 2-14oz. cans of chicken broth.
2 cans of cream of chicken soup
4 large eggs
1/2 tsp pepper
1/4 tsp salt
2 tsp ground sage
Mix all of these ingredients in a large (very large) bowl. Then put it in a greased 5-6 qt crock pot. Then cut up 1 stick of butter into "pats" and arrange on the top of the mixture. Cover and cook on low for 7 hours or High for 4 hours. Stir well before serving.