- 1 stick butter
- 1 medium onion, diced
- 2 stalks celery (with leaves), diced
- 12 cups hearty bread, cubed and dried (8-12 slices or 16-20 oz)
- 1 square or round pan of cornbread, cooled and cubed*
- 2 tbsp dried parsley
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried oregano
- Dash of dried mustard
- Salt and pepper to taste
- 1 box chicken broth
- 1 egg
- Splash of milk
Layer breads into large crock-pot coated with cooking spray. Melt butter in microwave bowl; stir in seasonings and vegetables and pour over bread. Beat egg and milk together [can use the same bowl] and add to crock. Pour in about half the broth and stir gently to incorporate ingredients together without breaking up the bread. Pour more broth a little at a time until mixture is very moist but not soupy. Cover and cook on high 2 hours or low 4-6 hours. Add more broth overy the top a splash at a time if dressing looks too dry at any point during cooking time.
*[you can use this recipe or this one, or just make 2 boxes of Jiffy]
The first time I made this was for a staff meeting in Knoxville; our Chattanooga office had a swanky van with an electric outlet in the floorboard, so I cooked the dressing on the way there. I felt like a culinary rock star!
