Slow Cooker Turkey & Dressing Casserole

Enro Gay


Cornbread dressing and shredded turkey layered and finished off in the slow cooker, YUM. This recipe is based upon an email recipe chain I used to receive from Christy Jordan. With Thanksgiving coming up, thought I would share it with everyone. It is even better the second day!

pinch tips: How to Cream Butter & Sugar



6 - 8


Slow Cooker Crock Pot



2 c
yellow cornmeal
1/2 c
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
1 large
1/4 c
vegetable oil
1 c
buttermilk, plus or minus a bit


4 c
turkey, chopped or shredded bite-sized
2 can(s)
cream of chicken soup
2 1/2 Tbsp
rubbed sage
1/2 tsp
white pepper
1 medium
sweet onion, diced
1 large
celery stalk, chopped
2 large
eggs, hard boiled and chopped
1 stick
unsalted butter, melted
2 can(s)
14.5 ounce low-sodium chicken broth or stock

Directions Step-By-Step

MAKE THE CORNBREAD: Preheat oven to 400 degrees; place all the dry cornbread ingredients into a medium bowl and combine. Add the egg and start with about 3/4 cup buttermilk, stirring to combine. Add more as needed to make a thick batter.
Grease a baking pan (or a large iron skillet), pour in the batter and bake until cooked and browned, about 20 - 30 minutes. Remove and set on a rack to cool enough for handling.
PREPARE THE DRESSING: In a large bowl, crumble all the cooked cornbread. Add one can Cream of Chicken Soup, the sage, white pepper, diced onion, diced celery, chopped hard-boiled eggs, melted butter and 1 can of chicken broth. Stir to mix and check consistency; add the other can of broth, as needed, in my case I used all but a small amount of the second can.
** NOTE: If you prefer your veges "soft", you may wish to saute them in a little butter before adding to the cornbread mixture **
ASSEMBLE THE CASSEROLE: Spray the slow cooker with cooking spray. Take 1/2 of other can Cream of Chicken Soup and spread on the bottom of the cooker.
Add 1/3 of the dressing mixture on top of the Cream of Chicken Soup layer; next put in 1/2 of the shredded/chopped turkey, then another 1/3 of the dressing mixture. Add the rest of the chicken, then the final layer of dressing, finishing with the remaining 1/2 can Cream of Chicken Soup.
Turn slow cooker on low and cook for about 4 hours, or until bubbly around the edges.

About this Recipe

Main Ingredient: Turkey
Regional Style: American