1.use the following recipe for the dressing which will free up your oven and time for other things.
2. I will cook Apricot-Lemon Chicken which is kid friendly and can prepared on top of the stove
3. I will only prepare a dessert that can be defrosted(I.E. Marie Calendar's Key Lime Pie) or sit overnight in the refrigerator like a cheesecake.(Hey desserts aren't my strength so might as well get help where you need it the most)
The only thing I will have to cut my oven on for is the Cheesy Spinach Bites which is only 15 minutes to make and good enough to be included in a Thanksgiving meal.
Here's the tenative menu.
Slow-Cooker Cornbread Dressing
- Yield: Makes 12 to 16 servings
- 4 1/2 cups cornbread crumbs
- 1 (16-ounce) package herb stuffing mix
- 2 (10 3/4-ounce) cans cream of chicken soup
- 2 (14-ounce) cans low-sodium chicken broth
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 4 large eggs
- 1 tablespoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter, cut up
Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.
Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (7.5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest