Serves: 12 to 16
Hands-on time: 45 min.
Total time: 4 hrs., 45 min.
2 (7½-oz.) bales craven cornbread mix1 (16-oz.) amalgamation herb-seasoned capacity mix1½ cups chopped onion1 cup chopped celery1 tablespoon rubbed sage½ teaspoon salt½ teaspoon pepper4 ample eggs, agilely beaten2 (10¾-oz.) cans chrism of craven soup2 (14-oz.) cans reduced-sodium, reduced-fat craven broth2 tablespoons adulate or margarine, cut into baby pieces
1. Prepare and broil cornbread according to amalgamation directions; air-conditioned completely. Crumble cornbread; admeasurement 4½ cups crumbs and set aside. Reserve actual crumbs for added use.
2. Stir calm cornbread crumbs, capacity mix, onion, celery, sage, alkali and pepper in a ample bowl; accomplish a able-bodied in centermost of mixture.
3. Stir calm eggs, craven soup and borsch in a average bowl; add to cornbread mixture, active aloof until moistened.
4. Spoon cornbread admixture into a agilely anointed 5½- or 6-quart apathetic cooker. Dot with er. Cook, covered, on low 4 hours or until thoroughly adapted and set.
Fresh and broiled cranberries add alert the flavor
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