Backwoods Cornbread Dressing - Slow Cooker Style, a Holiday Tradition!

Ingredients:

• 6 cups cornbread
• 8 slices day-old bread
• 4 eggs
• 1 medium onion, chopped
• 1/2 cup celery, chopped
• 1 1/2 tablespoons sage or poultry seasoning
• 1/2 teaspoon black pepper
• 2 cans (10 1/2 ounces each) cream of chicken soup
• 2 cans (10 1/2 ounces each) chicken broth or turkey broth
• 1/4 cup butter
• Salt, to taste

Instructions:

1. Prepare Bread:
   • Lay the day-old bread slices out on the counter the night before to allow them to dry.
   • Crumble both the cornbread and day-old bread.
2. Combine Ingredients:
   • In a large mixing bowl, combine the crumbled bread, eggs, chopped onion, chopped celery, sage or poultry seasoning, black pepper, cream of chicken soup, and chicken or turkey broth.
   • Add salt to taste.
3. Assemble in Crockpot:
   • Spray the crockpot with cooking spray.
   • Pour the mixture into the crockpot.
4. Dot with Butter:
   • Dot the top of the mixture with small pieces of butter.
5. Slow Cook:
   • Cover the crockpot and cook on high for 2 hours or on low for 4 hours.

Pro Tips:

• For added richness, use homemade cornbread.
• Customize the seasoning to your taste preferences—some like more sage for a robust flavor.