24 November 2010

A timely recipe...

We made this Monday for the first time...I have no idea why you'd make chicken and dressing three days before Thanksgiving but we did.

And oh y'all...when I dipped into the pot? It was like spooning a souffle...fluffy and moist and amazing. So, if you don't already have a plan? Here. Have at it, and Happy Thanksgiving ;)

MzLisa's Crockpot Chicken and Dressing

1 8" pan cornbread
8 slices day-old bread
4 eggs, beaten
1 medium onion
1 clove garlic, minced
1 teaspoon thyme
2 tablespoons sage
1 teaspoon salt
Celery (1/4-3/4 cup)
Black pepper
2 cans cream of chicken soup
24 ozs chicken broth (2 cans or 3 cups if you cook the chicken)
2 tablespoons butter
Chicken

Crumble bread and mix all ingredients except butter.

If you cook a whole chicken (I did, so that the dark/light meat factions would be equally pleased) de-skin/bone and chop the meat. Or you could just chop a couple of chicken breasts.

Mix it all together, pour into the crockpot and dot with the butter.

Cook on low for four hours, or high for two hours. Truly amazing ;)


Editorial Note: The image, I know, has nothing to do with the post topic, but I thought it was adorable! Click here for the pattern. - CG2

4 comments:

City Girl said...

It contains cream of chicken soup, and is made in a crock pot, so it's GOTTA be good!

Country Girl said...

That Crockpot has been in my garage, in the box, for two years. Bought it convinced it would fix all my problems and...ooops. I still can't get over how GOOD this was!

Merisi said...

I have never owned a crockpot, but your recipe promises delicious results!

Love that hat, gobblegobblegobble! :-)

Happy Thanksgiving!

Donna in AL said...

I love my crock pot.... I hate all the stuff you have to do to make dressing. think I will give this a try... not too late as we love dressing anytime!