Sunday Potluck and Crockpot Dressing

My mother could make the best dressing I ever ate. Unfortunately, she died before I was able to learn her secrets. Then a friend, who was also a wonderful cook, taught me to make it the way she did, and I made that for years.

In December of 2000, I got my Rural Arkansas magazine that was sent to anyone who was on a rural electric system. It always had a couple of pages of recipes. In this particular issue there was a recipe for Crockpot Dressing. I love trying new recipes and decided to try this one just to see how it would turn out. It is the closest thing to my mother's and my friend's dressing I have ever found, and is the easiert to make. It is the same time after time, and is always requested for pot luck. I now use those liners in my crockpot, and our minister calls it dressing in a bag.

I thought I'd share it with you today. I think what I like about it is the fact that I don't have to boil a chicken, pick the meat off the bones and hope my broth is rich enough to have a good taste. Here it is.

1 - 8 inch pan of cornbread
8 slices day old bread
1 medium onion chopped
2 cans chicken broth
1 can cream of celery soup
2 cans cream of chicken soup
1 1/2 Tablespoons sage
1 teaspoon salt
1/2 teaspoon pepper
4 eggs
2 Tablespoons butter

Heat the two cans of broth, and pour over the crumbled breads. This helps them soften. Add the onion, the soups and the seasonings. Then stir in the eggs. Mix well. Pour into crockpot and dot with margarine. Cook on high 3 hours or on low 3 to 4 housr. Stir half way through.

You can also add boiled chicken to this if you like to have your chicken in your dressing.

Hope everyone attends worship this morning. And I hope you remembered to set your clocks ahead 1 hour, unless you live in Arizona or Hawaii.

PS Our snow all melted yesterday. It was beautiful while it lasted.