A great alternative to classic stuffing, this easy recipe is made in your slow cooker.
8-inch pan of baked cornbread (I used a gluten-free cornbread mix)
4 slices of toasted bread (I used brown rice bread)
2 cups chopped celery
1 large yellow onion, diced
1 tablespoon poultry seasoning
1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper
4 tablespoons (1⁄2 stick) butter, melted
3 large eggs, beaten
2 cups chicken or vegetable broth, plus additional 1⁄4 cup, if needed
1. Use a 6-quart slow cooker. Bake the cornbread according to package directions. Cut cornbread and sliced bread into cubes and bake at 300 degrees F for 20 to 30 minutes, or until toasty.
2. While the breads are toasting, put the celery and onion into the stoneware. Add the poultry seasoning, salt and pepper. Mix the melted butter together with the eggs. Stir into veggies and seasonings. Toss cubes of bread well with the ingredients in the stoneware. Pour in broth, and stir gently to combine. Cook on high for 2 hours. This can be on warm successfully for another 2 hours. If you'd like a more moist dressing, add up to 1⁄4 cup of broth before serving.
From Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea. Copyright (c) 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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