Cornbread dressing and shredded turkey layered and finished off in the slow cooker, YUM. This recipe is based upon an email recipe chain I used to receive from Christy Jordan. With Thanksgiving coming up, thought I would share it with everyone. It is even better the second day!
MAKE THE CORNBREAD: Preheat oven to 400 degrees; place all the dry cornbread ingredients into a medium bowl and combine. Add the egg and start with about 3/4 cup buttermilk, stirring to combine. Add more as needed to make a thick batter.
Grease a baking pan (or a large iron skillet), pour in the batter and bake until cooked and browned, about 20 - 30 minutes. Remove and set on a rack to cool enough for handling.
PREPARE THE DRESSING: In a large bowl, crumble all the cooked cornbread. Add one can Cream of Chicken Soup, the sage, white pepper, diced onion, diced celery, chopped hard-boiled eggs, melted butter and 1 can of chicken broth. Stir to mix and check consistency; add the other can of broth, as needed, in my case I used all but a small amount of the second can.
** NOTE: If you prefer your veges "soft", you may wish to saute them in a little butter before adding to the cornbread mixture **
ASSEMBLE THE CASSEROLE: Spray the slow cooker with cooking spray. Take 1/2 of other can Cream of Chicken Soup and spread on the bottom of the cooker.
Add 1/3 of the dressing mixture on top of the Cream of Chicken Soup layer; next put in 1/2 of the shredded/chopped turkey, then another 1/3 of the dressing mixture. Add the rest of the chicken, then the final layer of dressing, finishing with the remaining 1/2 can Cream of Chicken Soup.
Turn slow cooker on low and cook for about 4 hours, or until bubbly around the edges.