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