Thanksgiving is right around the corner, and we’re bringing back our tradition of finding local recipes to try out for your holiday meals. In part one , we found three recipes by Chattanoogans in some classic cookbooks at the Chattanooga Public Library . This year, we’re back with three more recipes — giving you two sides and a dessert to try.
Crock-Pot Dressing by Elizabeth Arwood Cookbook: “What’s Cooking at the Grove” Published: 1977 1 cup of chopped onions 3 cups of chopped celery Half cup of margarine or butter 1 teaspoon of salt Half teaspoon of black pepper 3 teaspoons of sage 1 teaspoon of poultry seasoning 1 teaspoon of vinegar 5 cups of white bread crumbs 5 cups of cornbread crumbs 2 cans of cream of chicken soup 2 cans of water or chicken broth 3 eggs, beaten Cook onion and celery in margarine and set aside. Combine both bread crumbs with salt, pepper, sage, and poultry seasoning. Beat eggs and add to chicken soup, water, and vinegar.
Combine all together until mixed well. Place in a crock-pot. Cook on high until hot.
Stir and turn to low and cook for 5 to 6 hours, stirring occasionally. Pro tip: May also be baked in an oven at 350o for about 45 minutes or until done. City Editor Kristen here.
Stuffing is the dish that our readers voted as the best Thanksgiving side, so I said I would fancy myself a chef and give this recipe a try. I’ve never made stuffing before, but I loved how classic this recipe tasted and how easy it was to mix everything togethe.