Monday, November 28, 2011

Recipes of the Week...(A 2-fer!!)...Carolyn's Crock-Pot Stuffing and John's Creamy Crock-Pot Corn

I am a HUGE fan of crock-pots, (I own 4 and lovingly call them my "fleet" - ha! ha!), so this week I'm going to share two fabulous crock-pot recipes with you! The first recipe was given to me by my good friend, Carolyn H., and makes the most delicious and moist stuffing you'll ever eat! The second recipe came from my brother-in-law, John, and is a family favorite! These are terrific to make on a busy holiday such as Thanksgiving, because you simply toss all of the ingredients into a crock-pot to cook while you go about preparing the rest of the meal...easy peasy!!

Carolyn's Crock-Pot Stuffing

  • 4 1/2 cups cornbread crumbs
  • 1 (16 oz.) pkg. herb stuffing mix
  • 2 cans cream of chicken soup
  • 2 (14 oz.) cans chicken broth
  • 1 medium onion, chopped
  • 1/2 cup celery, chopped
  • 4 large eggs
  • 1 Tablespoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons butter, cut up
Stir together cornbread crumbs, stuffing mix and next 8 ingredients in a large bowl. Pour cornbread mixture into a lightly greased 5 - 6 quart crock-pot. Dot with butter. Cook, covered, on low for 4 hours or until cooked through and set. Refrigerate any leftovers.

John's Creamy Crock-Pot Corn

  • 2 bags frozen corn
  • 1 - 8 oz. brick light cream cheese, cut up
  • 3 Tablespoons butter, cut up
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Place all ingredients into lightly greased crock-pot. Cook in covered crock-pot on low for 4 hours, stirring occasionally to combine cream cheese and butter with corn. Refrigerate any leftovers.

Have a WONDERFUL week!



  1. yum yum!! LOVE my crockpot! Thanks for the awesome recipes.

  2. My stomach is growling!! LOL! Crockpots rule!


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