As I mentioned before, my family is spread out a little bit this year. For the first time ever, we are living in four different houses, one of them 4 hours away from the others. This makes planning a holiday dinner a bit challenging, but thanks to the marvels of the internet we are managing quite nicely.
We've decided to make use of our slowcookers, adapting some family favorites for the Crockpot and adding some new recipes to the mix. In addition to the vegan dressing Kali is making, we'll be having the traditional cornbread stuffing as well.
I've included the original recipe and nutritional analysis but please note that you can certainly lighten this up using "healthy choice" condensed soup, "light" butter, etc.
Cornbread Dressing
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| Photo courtesy of Southern Living |
Ingredients
- 5 cups crumbled cornbread
- 1 (14-oz.) package herb stuffing
- 2 (10 3/4-oz.) cans cream of chicken soup
- 2 (14-oz.) cans chicken broth
- 1 large sweet onion, diced
- 1 cup diced celery
- 4 large eggs, lightly beaten
- 1 tablespoon rubbed sage
- 1/2 teaspoon pepper
- 2 tablespoons butter, cut up
Preparation
1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.
YIELD: Makes 12 to 16 servings
Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.
TRY THIS TWIST!
Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step 1.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.
YIELD: Makes 12 to 16 servings
Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.
TRY THIS TWIST!
Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step 1.
Have a Beauty-Full Day,
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