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Butcher’s block - Nov. 13, 2013

With the approaching holidays I begin to think of family traditions. Each family has their own special set or unique things they do on these special days. For my family the most important thing is gathering around the table and spending time together, and at the head of the table is my mother. My mother is the true matriarch of our family. She brings the family together during happy times and the sad, serves as a counselor, referee, cook, and maid. She is the tie that binds and I owe so many things to her, with the exception of my temperament she is much more shall we say tactful? My love of the holidays, my passion for entertaining, even the desire to have a neat and orderly home are all things she instilled in me since a child. So today I pass on her favorite holiday recipe, passed down from her mother, and hope it will become one of your family traditions.

Crockpot Dressing

2 boxes Jiffy corn bread

8 pieces toasted white bread

2 cans cream of chicken soup

2 cans chicken broth

4 eggs, beaten

1 medium white onion, diced

1/2 cup chopped celery, diced

1 1/2 tablespoons rubbed sage

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter

Cook cornbread and allow to cool. In large mixing bowl, crumble cornbread and tear white bread into small pieces. Boil onion and celery until tender. Combine all remaining ingredients, except butter, into mixing bowl. Spray crockpot with cooking spray and add all ingredients into pot dotting the top with butter. Cook on low heat for 3-4 hours.

I prefer a “wet” dressing; the longer you cook, the firmer your dressing will become.

Hope y’all love this dressing as much as I do, plus you will appreciate the extra oven space on Thanksgiving Day!