Tuesday, November 4, 2008

Recipe of the Week

I know.....the weeks are getting farther and farther apart but I'll try to get back on track and post a recipe every week soon!

This recipe is a quick and easy one....and very appropriate for the upcoming holiday season. Thanks to my nephew, Shane, for sending this to me on email!


8 inch pan cornbread
8 slices day-old bread
4 eggs
1 medium onion (chopped)
1/2 cup celery (chopped)
1 1/2 tablespoons sage or poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cans cream of chicken soup
2 cans chicken broth
2 tablespoons margarine

Crumble breads; add all other ingredients except margarine. Pour into crock pot. Dot with margarine. Cover and cook on "high" for 2 hours or on "low" for 3-4 hours. Makes 16 servings, about 6 ounces each.


Andrea said...

Mmmmm...Sounds yummy.

GardenGoose said...

sounds like a yummy recipe.
wanted to stop by for a little visit and to wish you a lovely weekend.

Nancy at ManicForMosaics said...

That's the perfect thing for my work's Thanksgiving potluck! We don't have a stove or an oven but I can plug the crock pot in my office. Thanks for the recipe!

Scott Your Online Handyman said...

That sounds really good Debbie, I'm forwarding it to Nancy right now. You don't think I am giving her to much of a hint do you?

maggie said...

I would love to try your recipe but....what is 8 inch pan cornbread?
I can't help it , I'm Australian!!
Love your Cozy Cottage World. Will put a link on my site.

Francie of The Scented Cottage said...

Well goodness quick and easy and does sound yummy. You need to taste test it for us.