Categories: Poultry- Dressings

Ingredients

• 5 cups crumbled cornbread
• 1 (14 oz.) pkg. herb stuffing
• 2 (10 3/4 oz.) cans cream of chicken soup
• 2 (14 oz.) cans chicken beaten
• 1 Tbsp. rubbed sage
• 1/2 tsp. pepper
• 2 Tbsp. butter, cut up

Directions

1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased

3. 6-quart slow cooker. Dot with butter. Cover and cook on low 4 to 6 hours or until set and thoroughly cooked.

4. Sausage-Apple Cornbread Dressing:

5. Cook 1 (16 oz.) pkg. ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture. Continue with recipe as directed.

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