Crock Pots!!

My dear friend, Shelley, has gone back to work this year after 8 years as a SAHM... all her babies are in school, so now she's at school, too, teaching and loving children.  She has been featuring her favorite crock pot recipes this week, because she has been using it so much lately to help her get dinner on the table.  It has INSPIRED me... I *heart* my crock pot... REALLY, REALLY, REALLY... I especially love it when the weather starts to get cooler.  I love a good warm meal!!  SO.... I am going to copy-cat my dear friend and share my favorite crock-pot recipes!

Here is my ALL-TIME favorite... now, granted, this is not one that I use terribly often, but, folks, I kid you not when I say it makes THE.BEST.DRESSING.IN.THE.WORLD.  Seriously!  And, if you're making dressing, you're probably cooking a turkey, and this way you aren't using the oven to try and cook your dressing and get your turkey finished at the same time.  Brilliant!

So, here we go!!  Crock Pot Dressing

1 - 8 inch skillet of cooked cornbread, cooled and crumbled

5 cold, cooked biscuits, crumbled

1 medium onion, chopped

4 stalks celery, sliced

2 hard-boiled eggs, chopped

2 Tablespoons sage

2 raw eggs, beaten

2 cups cooked, diced chicken (OPTIONAL)

2 cans (14 1/2 oz. each) hot chicken broth

Salt and Pepper to taste

In a LARGE mixing bowl, combine all ingredients except broth.  Ladle hot broth over all ingredients.  Mixture should be very moist, but not too soupy.  (If it is not moist enough, add a little more hot water.)  Stir very gently.  Spray inside of crock pot with non-stick cooking spray.  Pour dressing into crock pot.  Cook on "HIGH" for 2 hours.  Reduce heat to "LOW" and continue to cook for 2 more hours.  (Or, cook on "LOW" for 6 hours).  

Also, my mom is gluten intolerant, and she substituted a few pieces of gluten-free bread in place of the biscuits, and it worked fine, as well.  

Enjoy!  Thanksgiving is JUST AROUND THE CORNER!!!!  :-)