Cornbread Dressing

By Becky Jo

Ingredients

• 3-4 Cups Shredded Turkey (can substitute chicken or omit entire)
• 2 cans cream of chicken soup
• 2 quarts cornbread
• 2 tablespoons dried sage
• 1 medium onion, chopped
• 2 hard boiled eggs, chopped
• 1/2 cup (one stick) margarine, melted
• 3-4 cups broth (from your turkey or canned)

Details

Preparation time 10mins
Cooking time 180mins
Adapted from southernplate.com

Preparation

Step 1

Set aside one can cream of chicken soup and the turkey (or chicken). In large bowl, crumble cornbread and add all other ingredients. Stir until well mixed. In bottom of 6 quart slow cooker, spread half the remaining can of cream of chicken soup. Top with 1/3 of the dressing mixture and 1/2 of the meat. Add another 1/3 of the dressing and remaining meat, then the remaining dressing. Spread the rest of the cream of chicken soup over top. Cover and cook on low for 3 hours. Serve hot.