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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.






Please come back and join me for Freezer Food Friday






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

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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