Corn Bread Dressing
3 batches of corn bread (recipe here)
1 onion
3 stalks celery
1 can cream of chicken
5 to 5 1/2 cups chicken stock
1 can cream of mushroom
3 pieces wheat bread
salt, to taste
pepper, to taste
1 -2 tsp sage
Turkey
1 (3lb) boneless frozen turkey breast (thawed)*
salt
pepper
garlic powder
To prepare cornbread dressing: Chop onion and celery in food processor. Crumble cornbread and add remaining ingredients (except turkey). Stir well. Place dressing in slow cooker that has been sprayed with cooking spray.
To prepare turkey breast: Remove turkey breast from wrapper. Season turkey with salt, pepper and garlic powder. Place seasoned turkey breast on top of dressing in slow cooker. (shove it down in the dressing) Cover and cook on HIGH 3 1/2 to 4 hours. *If using a bone-in turkey breast, reduce chicken stock to 4 cups and cook on HIGH for 4 1/2 to 5 hours.*
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