James and I were discussing our favorite foods the other day. While Meatloaf and Dressing stood firm at the top of my list, I felt compelled to add last week's Pumpkin Bread Pudding. The baby brother detected a pattern to which I had been oblivious.
"Cari, I think you would like anything as long as you mix it with bread and egg and bake it."
Indeed:)
If you share my delight in baked breadiness...
CROCK POT DRESSING
From Aunt Jeannie who swiped it from Aunt Jacque:)
16 servings
8" pan of cornbread
8 slices of day old bread
4 eggs (raw beaten)
1 medium onion -chopped
1 cup celery chopped
1 1/2 T sage
1 tsp salt
1/2 tsp pepper
2 cans cream of chicken soup
2 cans chicken broth
2 T butter
Saute onion and celery until limp
Crumble breads
Combine all ingredients except butter
Pour into crock pot and dot with butter
Cover and cook on high 2 hours or low 3-4 hours
(You can cook a whole chicken to make the broth and then even use the chicken pieces to make it more of a main dish. You can even swap one can of soup for cream of celery.)
If you think you should increase the recipe time and a half, use two crock pots. Or you could find yourself at noon-thirty on Thanksgiving day wishing you had another couple hours to devote to the over-filled crock. Then you might find yourself at 2:30 [finally] spooning out the yummy crunchy edge pieces. Just sayin.
