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 Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

 

 

 

 

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Please come back and join me for Freezer Food Friday

 

 

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Grandma Dean’s Chicken and Dressing

Many grocery delis offer baked cornbread; just steer away from the sweet variety for this recipe.

Prep: 29 minutes, Cook: 4 hours or 7 hours.

1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, softened

Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.

Yield: Makes 8 to 10 servings

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Comments on: "Grandma Dean’s Chicken and Dressing" (2)

  1. Oh YUM MJ, this sounds really good.

  2. This sounds really awesome! Thank you for sharing it! So unds like something I need to add to the menu really soon.

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