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