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How to simplify Thanksgiving: Slow Cooker Cornbread Dressing

 I am challenging myself to only cut the oven on for 15 minutes and still have a Thanksgiving feast.How ? You may ask. It's simple
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.
Coconut Pumpkin Soup
Cheesy Spinach Bites
Apricot Lemon Chicken
Mashed Potatoes
Slow Cooker Cornbread Dressing
Cheesecake or Keylime Pie
 
I haven't done a traditional Thanksgiving in a while ,normally it's either Italian or Mexican and even that was getting redudant so I though traditional with a twist. I hope you enjoy the recipe it will definitely simplify the process.You can get  more slow cooker recipes from here 
 

Slow-Cooker Cornbread Dressing

  • Yield: Makes 12 to 16 servings

Ingredients

  • 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

Preparation

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
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

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