SLOW COOKER TURKEY & DRESSING CASSEROLE

Slow Cooker Turkey & Dressing Casserole image

Provided by Enro Gay

Number Of Ingredients 19

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FOR THE CORNBREAD:
2 c yellow cornmeal
1/2 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 large egg
1/4 c vegetable oil
1 c buttermilk, plus or minus a bit
FOR THE CASSEROLE
4 c turkey, chopped or shredded bite-sized
2 can(s) cream of chicken soup
2 1/2 Tbsp rubbed sage
1/2 tsp white pepper
1 medium sweet onion, diced
1 large celery stalk, chopped
2 large eggs, hard boiled and chopped
1 stick unsalted butter, melted
2 can(s) 14.5 ounce low-sodium chicken broth or stock

Steps:

1. MAKE THE CORNBREAD: Preheat oven to 400 degrees; place all the dry cornbread ingredients into a medium bowl and combine. Add the egg and start with about 3/4 cup buttermilk, stirring to combine. Add more as needed to make a thick batter.
2. Grease a baking pan (or a large iron skillet), pour in the batter and bake until cooked and browned, about 20 - 30 minutes. Remove and set on a rack to cool enough for handling.
3. PREPARE THE DRESSING: In a large bowl, crumble all the cooked cornbread. Add one can Cream of Chicken Soup, the sage, white pepper, diced onion, diced celery, chopped hard-boiled eggs, melted butter and 1 can of chicken broth. Stir to mix and check consistency; add the other can of broth, as needed, in my case I used all but a small amount of the second can. ** NOTE: If you prefer your veges "soft", you may wish to saute them in a little butter before adding to the cornbread mixture **
4. ASSEMBLE THE CASSEROLE: Spray the slow cooker with cooking spray. Take 1/2 of other can Cream of Chicken Soup and spread on the bottom of the cooker.
5. Add 1/3 of the dressing mixture on top of the Cream of Chicken Soup layer; next put in 1/2 of the shredded/chopped turkey, then another 1/3 of the dressing mixture. Add the rest of the chicken, then the final layer of dressing, finishing with the remaining 1/2 can Cream of Chicken Soup.
6. Turn slow cooker on low and cook for about 4 hours, or until bubbly around the edges.