This is a great crock pot recipe for when you need to free up your oven for those extra vittles that you are preparing for your family during the holidays. Just throw it in your crock pot and get on with your holiday.

Crock Pot Corn Bread Dressing


Cornbread, crumbled (recipe follows)
5 buttermilk biscuits, baked and crumbled (we 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 cream celery
4 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
4 eggs, beaten

Combine all ingredients in a large bowl and pour into a lightly greased crock pot. Cover and cook on low for 4-6 hours or until set and thoroughly cooked.

Corn Bread


2 cup self-rising cornmeal
1 cup self rising flour
1 ½ cups buttermilk
4 eggs
1/4 cup vegetable oil
6 tablespoons butter

Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish and bake for approximately 25 minutes.