Dear Lisa: We were discussing Thanksgiving recipes at work, and someone mentioned that they thought you had published a recipe for dressing made in a Crock-Pot a few years ago. Would it be possible to get a copy of the recipe? -- Gloria
Dear Gloria: This is one version of many slow-cooker dressing recipes, and it's a winner. It's a great convenience, especially when oven space is at a premium on Thanksgiving. And since it cooks for 4 hours, your house will smell wonderful all morning.
The recipe makes 12 servings.
CROCK-POT DRESSING
* What you'll need:
1 (8-inch-square) pan of baked corn bread
16 ounces herb-seasoned stuffing mix OR
8 slices of day-old bread, toasted and cubed
1 medium onion, chopped
2 cups chopped celery
1 teaspoon poultry seasoning
2 teaspoons sage
2 teaspoons black pepper
2 cans cream of chicken soup (do not add water)
2 cans chicken broth
4 eggs
2 tablespoons butter or margarine (or 2 tablespoons olive oil and butter flavoring such as Butter Buds)
* How to do it:
Spray slow-cook container with nonstick spray.
Crumble corn bread into large mixing bowl. Add herb seasoning mix or bread cubes. Add onion, celery and seasonings. Mix well.
Pour soup and broth in a large bowl and blend with whisk; add to cornbread mixture. Add eggs and stir gently just until yolks are broken.
Pour into slow cooker and dot with butter. Cook on low 4 hours. If a brown top is desired, place cooked dressing in a 13-by-9-inch casserole and brown lightly under broiler just before serving.
* Lisa Fritz, a longtime Bryan food and nutrition educator, answers readers' questions about food, cooking and recipes. Her e-mail address is cheflisa525@yahoo.com.
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