Slow Cooker Cornbread Dressing Recipe

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Slow Cooker Cornbread Dressing

Patsy Fowler

By
@hellchell1

this is great cooked in the slow cooker


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Ingredients

1
skillet of cornbread
8 to 10 slice
day old bread, chopped into cubes
2 c
celery, chopped
1 large
yellow onions, chopped
1 c
butter
2
eggs, beaten
2 Tbsp
poultry seasoning
1 1/2 Tbsp
sage
1 Tbsp
thyme
3 Tbsp
parsley
salt and pepper, to taste
3 to 4 c
turkey or chicken broth
1 c
milk

Directions Step-By-Step

1
Make the cornbread about 2 days ahead and let it dry really good.
2
Lay the other bread on a cookie sheet about 1-2 days and let it dry really good if you forget this, then toast it.
3
The bread and cornbread have to be dry or this won't work.
4
On the day you want to prepare the dressing, add the dried crumbled cornbread and the dried cubed bread to the slow cooker.
5
To the bread mix add the poultry seasoning, sage, thyme and parsley and mix well.
6
In a hot skillet melt 1/2 cup butter and saute the celery and onion.
7
When the onion and celery are soft then add to the bread mixture and stir well.
8
Add the broth and milk to the mix and stir well. Taste the dressing at this point and adjust the seasonings adding salt and pepper to taste.
9
Add the beaten eggs and stir well, then add the last 1/2 cubed butter cubed and stir the mixture very well.
10
Put the lid on the cooker and cook on high for 2 hours and low for 2 hours.
11
If you would like to have a browned top for your dressing remove the dressing to a baking dish and brown the dressing under the broiler.
12
This is a very moist dressing if you want a drier dressing then reduce the milk in the recipe.

About this Recipe

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy