Day 1: Crock Pot Dressing and Buttermilk Pie

(WRITER’S NOTE: This is the first in a series of blog posts featuring recipes from a beloved “back-home” group I call the Crock Pot Brigade. Hope you enjoy.)

I LOVE Thanksgiving. Everything about it. Always have.

I love that we have a dedicated season of  gratitude. I love cooking for a big group, family and friends gathering together. Leftovers for days. The smells, and oh, the anticipation!

This first featured recipe changed my life. As a kid we only had chicken and dressing (my all-time favorite food) once a year. When this idea came around it made the dish possible just about any time. I cook Crock Pot dressing three to four times a year. It’s perfect every time. Here it is:

Crock Pot Dressing by Patricia Adams

INGREDIENTS:

1 large pan of cornbread, 6 slices of day-old bread, 2 cans chicken broth, 2 cans cream of chicken soup, 4-5 beaten eggs, sautéed onion and 2 cups celery, salt, pepper, 2 tsp. poultry seasoning. Mix all the ingredients with shredded chicken. Cook on high for 4-5 hours.

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BUTTERMILK PIE by Shirley Cloud

INGREDIENTS:

2 cups sugar, 1/2 cup butter, 3 tsp. flour, 1 tsp vanilla, 4 beaten eggs, 1 1/2 cups buttermilk, 1 pie crust.

Cream the butter, sugar and vanilla. Add beaten eggs, then buttermilk. Mix well and pour into the pie shell.  Bake at 350 about an hour.

Buen Provecho!