Thanks Carlo for your encouraging reply. I was all set to give up on Thanksgiving cooking!!
Hams do awful in the crockpot. Never "wing it" for squash casserole, and never have squash casserole when you are having chicken and dressing, it's just too much bread.
The good news is that I almost replicated my late grandmother's chicken and dressing. It tasted great, but it wasn't quite fluffy enough.
Any suggestions?
I used one pan of cornbread, 2 pieces of white bread, a few crackers, 1 egg, celery, onions and chicken broth. I seasned it with sage and other assorted spices.
It was nice and moist
My bet is that your cornbread was too fresh, and cracker crumbs tend to tighten up any recipe.. This wasn't you fault, both of the suggestions came from my own personal screw-ups.. LOL
Try this next time..
Crumble corn bread and biscuits in large bowl. Add chicken broth and mix well. Let stand about 10 minutes. Add eggs and milk, stir well. Add sage, salt and pepper and onions. Pour in shallow pan. Bake at 400 degrees until brown.
- 1 lg. cake corn bread
- 8 can biscuits
- 2 eggs
- 1/4 c. can milk
- 3 c. chopped onions
- 3 tbsp. rubbed sage
- Salt, pepper to taste
- 2 qts. chicken broth