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Instructions |
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Break your bread into medium bowl. Add celery salt if you are using, egg and poultry seasoning.
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Saute celery if you are using fresh and onion in butter until clear and soft. Do not brown. Add to your bread mixture and use whatever stock you need to moisten.
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Turn into your 1 qt. crock and add a couple tablespoons of cream of chicken soup. Do not dilute and do not mix. Cook for about 6 to 8 hours. If you have a leftover pork chop or turkey leg or thigh you can add that as well and put another scoup of undiluted cream of chicken soup on top. Great one pot meal if you love dressing and don't want to do the Thanksgiving thing.
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For a great cold day soup for lunch cut a few pieces of rotesserie chicken that we all have in the fridge into the half can of cream of chicken soup you have left, a little milk for thinning and a couple of scoops of dressing. Heat in microwave for a minute or until warm enough.
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Originally Submitted
5/20/2010
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