Ingredients:
2 tablespoons Extra Virgin Olive Oil
1 cup diced celery, about 6 stalks
1 yellow onion, diced
6 - 7 cups cornbread crumbs
2 teaspoons poultry seasoning
1/2 teaspoon black pepper
2 cups chicken broth, fat free, low sodium
Kosher or sea salt to taste
Directions:
In a large skillet add oil and cook celery and onion on medium-low heat until tender, about 4 minutes. Combine in a large mixing bowl cornbread crumbs, black pepper and salt. Add all remaining ingredients to cornbread mixture, stir well.
Lightly spray the inside of slow cooker with non-stick cooking spray. Add cornbread mixture and spread evenly. Cover and cook on low 4 hours. Recommend 5-6 quart slow cooker.
Source: SkinnyMs
2 tablespoons Extra Virgin Olive Oil
1 cup diced celery, about 6 stalks
1 yellow onion, diced
6 - 7 cups cornbread crumbs
2 teaspoons poultry seasoning
1/2 teaspoon black pepper
2 cups chicken broth, fat free, low sodium
Kosher or sea salt to taste
Directions:
In a large skillet add oil and cook celery and onion on medium-low heat until tender, about 4 minutes. Combine in a large mixing bowl cornbread crumbs, black pepper and salt. Add all remaining ingredients to cornbread mixture, stir well.
Lightly spray the inside of slow cooker with non-stick cooking spray. Add cornbread mixture and spread evenly. Cover and cook on low 4 hours. Recommend 5-6 quart slow cooker.
Source: SkinnyMs