It is getting to be the time of year where we are planning what we are going to be serving for Thanksgiving.  I hope you will be ordering all of your food from The Sweet and Savory Sisters but if you don’t live in this area try this recipe out.  I know with me, I always run out of room in my oven. I have a hard time getting everything hot and ready at the same time.  I was so happy to find out that my dressing recipe will work in the crock pot. I hope you will enjoy this recipe as much as my family and I have.

Crock Pot Cornbread Dressing


Cornbread, crumbled (recipe follows)

5 buttermilk biscuits baked and crumbled (I use frozen biscuits)

8 tablespoons butter, melted

3 chicken bouillons, melted with the butter

2 ½ cups celery, diced

1 large onion, diced

2 cans of cream of celery

4 cups of chicken stock

1 teaspoon salt

Freshly ground black pepper

4 eggs, beaten



Combine all ingredients in a large bowl

 Pour into a lightly greased crock pot

 Cover and cook on low for 4-6 hours or until set and thoroughly cooked   




2 cup self-rising cornmeal

1 cup self rising flour

1 ½ cups of buttermilk

4 eggs

1/4 cup of vegetable oil

6 tablespoons of butter


Preheat oven to 350 degrees F.

Combine all ingredients and mix well

 Pour batter into a greased shallow baking dish

Bake for approximately 25 minutes

Cornbread can be made ahead of time.