We know oven space is limited on Thanksgiving. Luckily slow cookers can take on some of the load!
Leigh Anne Wilkes shares several ways to utilize this tool on the big day.
Sausage Cornbread Dressing
6 qt. Slow cooker
1 12 oz. box cornbread dressing
1 1/2 cups celery, chopped
1 cup onion, chopped
1/4 cup butter
2 ½ cups chicken broth
1 cup pecans, lightly chopped
16 oz. regular breakfast sausage, browned
Saute onion and celery in butter.
Mix together dressing, browned sausage, onions and celery.
Stir in chicken broth.
Line slow cooker with a plastic liner.
Add in dressing mixture and cook on low for 3-4 hours
Remove the lid the last 30 minutes to allow the top to crisp up.
Stir in pecans.
Serves 8
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