Cornbread dressing is a side dish that often is served during holiday meals such as Thanksgiving and Christmas. It consists of cornbread, diced onions and shredded chicken or turkey. Cooking cornbread dressing in a crockpot keeps the oven free for other dishes and keeps the dressing moist.
To make the cornbread part of the dressing, preheat your oven to 450 degrees. In a mixing bowl, combine 1 1/2 cups of white cornmeal, 3 tablespoons of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 2 cups of buttermilk, 1 egg and 2 tablespoons of melted butter. Mix the ingredients completely, and put the mixture into a greased pan. Bake the cornbread for 25 minutes, and allow it to cool.
Once the cornbread has completely cooled, crumble it into a mixing bowl. Add 2 cans of cream-of-chicken soup, 2 tablespoons of dried sage, 1 diced medium onion, 2 chopped hard boiled eggs, 1/2 cup of melted margarine, 4 cups of chicken broth and 3 to 4 cups of cooked and shredded chicken or turkey. Stir all of the ingredients together.
In the bottom of your crockpot, pour 1/3 can of cream-of-chicken soup, then add 1/2 of the dressing mixture. Repeat with another layer of the soup, and add the remaining dressing mix. Spread the remaining soup over the top, cover it, and cook the dressing on low for approximately 30 minutes.