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slow cooker turkey & dressing casserole

(1 RATING)
107 Pinches 1 Photo
gamtncooker avatar
Dawsonville, GA
Updated on Oct 16, 2013

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!

prep time
cook time
method Slow Cooker Crock Pot
yield 6 - 8

Ingredients

  • FOR THE CORNBREAD:
  • 2 cups yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 cup buttermilk, plus or minus a bit
  • FOR THE CASSEROLE
  • 4 cups turkey, chopped or shredded bite-sized
  • 2 cans cream of chicken soup
  • 2 1/2 tablespoons rubbed sage
  • 1/2 teaspoon 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 cans 14.5 ounce low-sodium chicken broth or stock

How To Make slow cooker turkey & dressing casserole

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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 **
  • Step 4
    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.
  • Step 5
    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.
  • Step 6
    Turn slow cooker on low and cook for about 4 hours, or until bubbly around the edges.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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