November 26, 2015.
Recipe # 330.
Countdown to the Holidays!

                                                              Crock-Pot Dressing

Olive Oil Cooking Spray.
Enough Bread to fill an 8 x 11 inch Pan (White and Whole Wheat or all Whole Wheat or Honey Wheat); toasted and broke into small pieces.
1 Small Onion; chopped.
1 Bunch of Celery; trimmed and chopped.
2-3 Low Sodium Chicken Bouillon Cubes.
1-2 Cans Low Fat and Sodium Chicken or Turkey Broth.
1-2 Cans Water.
2-3 Tablespoons Butter; melted.
1 Teaspoon Poultry Seasoning.
1/2 Teaspoon Sage.
Giblets; chopped. (optional).
1 Egg; beaten.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Onion, Celery, Bouillon Cubes, Broth, Water, Butter, Seasoned Salt Substitute, Pepper, Seasonings and Giblets (if using) in a large Saucepan.
Bring to a boil.
Reduce heat to simmer and put the lid on it.
Cook until the Giblets are done and the Vegetables are tender.
Remove the Giblets; remove the skin discard and remove the meat from the neck.
Shred the meat and chop the Giblets; add it back to the liquid.
Let it cool some.
Temper the Egg and add it into the liquid.
Stir together well.
Spray the inside of the Crock-pot with the Cooking Spray.
Put the Toast into the Crock-Pot.
Pour the Liquid mixture over the Toast and toss together well.
Spread out evenly
Cover and cook on Low for 4-6 hours or until done.