Crock Pot Dressing

Crock Pot Dressing
From: Carol Hutchison

8 inch pan of cornbread
8 slices of day old bread
4 eggs
1 medium chopped onion
1/2 cup chopped celery
1-1/2 tablespoon sage
1 teaspoon salt
1/4 teaspoon black pepper
2 cans cream of chicken soup (don't add water)
2 cans chicken broth
2 tablespoon margarine

Crumble cornbread and day old bread and all of the other ingredients except the margarine. Pour into crock pot. Dot top with margarine. Cover and cook on high for 2 hours or low for three to four hours.
Makes 16 servings.

Dressing

Dressing
From: Mary Chesney

2 1/2 cups chopped onion, (use about 5 cups if using only onion)
2 1/2 cups chopped celery
2 sticks butter
2 teaspoons poultry seasoning
4 tablespoons sage
Salt
Black pepper
3 cups of broth reserved from turkey or chicken

2 cornbread recipe, baked and crumbled (must make ahead of time)

Cook and stir onion and celery in butter in skillet over medium heat until tender. Stir in seasonings. Add onion mixture to crumbled corn bread, toss to mix. Add broth and mix. Spread in 9 x 13 pan. Bake at 350-400 degrees for 20 - 30 minutes or until brown.

Cornbread

2 cups cornmeal
1 tablespoon sugar
1 1/4 cups milk
1/4 cup vegetable oil
1 egg

Mix cornmeal and sugar. In separate measuring cup, mix milk, oil and egg. Add to cornmeal mixture. Spread in 8 in. square pan or iron skillet or in 12 foil muffin cups in muffin pan. Bake at 425 degrees for 20 minutes or until brown.