Too Hot to Cook???

So, its about as hot as the surface of the sun here in Arkansas!  Its been too hot to cook, but I have been anyways.  I think I am going to dust off this recipe, dig out the Crock Pot and have Thanksgiving in June!


I was never able to make my Mom's dressing, mainly because she doesn't measure anything.  I looked and looked and finally found a recipe that was the texture we like and tweaked it to our tastes.  I make it without the chicken for the Holidays.  But adding chicken makes it a wonderful main dish.  Its quick and easy to throw together and won't heat up your kitchen!  You can make fresh cornbread, or throw leftover cornbread in a freezer bag and toss it in the deep freeze until you have about a pan's worth, then make dressing!


Crock Pot Dressing

What you need:

Desired amount of cooked chicken, shredded (about a pound)

1 10-inch skillet cornbread

1 ( 6 oz) pkg stuffing mix (like Stove Top, any flavor)

4 eggs (beaten)

2 cans Cream of Chicken soup (can do one can cream of chicken and one cream of celery)

2 cans chicken broth

2 tsp. poultry seasoning

1/2 cup chopped onion

1/2 cup chopped celery (can omit if using 1 can of cream of celery)

salt and pepper to taste

3 T. butter

What you do: 

Mix ingredients together. Put in crock. Top with butter. Cook on low for four hours or on high for two hours.

And what's dressing without gravy????

Quick Chicken Gravy

What you need:

4 TBSP butter

4 TBSP flour

1 can low sodium chicken broth

1 can cream chicken soup

salt & pepper to taste

What you do:

Melt butter and whisk in flour over medium-high heat.  Whisk until light golden brown.  Whisk in broth and soup until thickened.  Salt and pepper to taste.