Crock-Pot Dressing
alt.cooking-chien/Bette (1999)
Makes 8 servings

Nonstick cooking spray
2 cups chopped onion
2 cups chopped celery
1/4 cup minced parsley
1/2 cup butter
6 cups crumbled corn bread
6 cups slightly dry white bread
1 teaspoon baking powder
1 teaspoon poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons sage
2 cups chicken broth
2 large eggs, well beaten

Spray the bottom and sides of cold 4-quart slow-cooker pot with cooking spray.

In a skillet over medium heat, saute onion, celery and parsley in butter until tender.

In a large mixing bowl, mix corn bread, white bread, baking powder and seasonings. Pour sauteed vegetables and broth over bread mixture.
Add eggs and mix well.

Put mixture lightly in slow cooker (do not pack).

Cover and cook on High setting for 30 minutes.

Reduce heat to Low and cook for 4 1/2 to 5 hours.

NOTE: To bake in oven, pack lightly in a greased, oven-proof casserole. Bake in preheated 350 F oven for 1 hour.