Slow Cooker Cornbread Dressing
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- skillet of cornbread
- 8 to 10 slice
- day old bread, chopped into cubes
- 2 c
- celery, chopped
- 1 large
- yellow onions, chopped
- 1 c
- eggs, beaten
- 2 Tbsp
- poultry seasoning
- 1 1/2 Tbsp
- 1 Tbsp
- 3 Tbsp
- salt and pepper, to taste
- 3 to 4 c
- turkey or chicken broth
- 1 c
1Make the cornbread about 2 days ahead and let it dry really good.
2Lay the other bread on a cookie sheet about 1-2 days and let it dry really good if you forget this, then toast it.
3The bread and cornbread have to be dry or this won't work.
4On the day you want to prepare the dressing, add the dried crumbled cornbread and the dried cubed bread to the slow cooker.
5To the bread mix add the poultry seasoning, sage, thyme and parsley and mix well.
6In a hot skillet melt 1/2 cup butter and saute the celery and onion.
7When the onion and celery are soft then add to the bread mixture and stir well.
8Add 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.
9Add the beaten eggs and stir well, then add the last 1/2 cubed butter cubed and stir the mixture very well.
10Put the lid on the cooker and cook on high for 2 hours and low for 2 hours.
11If 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.
12This is a very moist dressing if you want a drier dressing then reduce the milk in the recipe.