My sister Cyd made this dish for us one time at Thanksgiving, and we were hooked. Don’t overlook it because of the slow cooker–you will not be disappointed!
- 1 cup celery, chopped
- 1 cup onions, chopped
- 1/2 cup butter, melted
- 1/4 cup parsley, finely chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoon poultry seasonings, or to taste
- 2 eggs, beaten
- 2 cups chicken broth
- 12 cups cornbread, bread cubes or biscuits
Cook and crumble cornbread.
In a medium pan, cook celery and onions in butter. Cook until tender, then set aside.
In a large bowl, combine parsley, salt, pepper and poultry seasonings. Mix with crumbled cornbread. Add onion, eggs and chicken broth. Toss to combine.
Spoon mixture lightly into a 2-qt. slow cooker. Cover and cook on High for 1 hour. Reduce heat to Low and cook 1-2 additional hours. Stir occasionally.
Prep time: 30 min.
Cook time: 3 hours 30 min.
Serves: 8.
Notes
Source: Cyd King.
For a more moist dressing, add a little more chicken broth.
