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slow cooker turkey & dressing casserole

(1 rating)
gamtncooker avatar
Recipe by
Enro Gay
@gamtncooker
Dawsonville, GA

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!

►
(1 rating)
yield 6 - 8
method Slow Cooker Crock Pot

Ingredients For slow cooker turkey & dressing casserole

  • FOR THE CORNBREAD:
  • 2 c
    yellow cornmeal
  • 1/2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 lg
    egg
  • 1/4 c
    vegetable oil
  • 1 c
    buttermilk, plus or minus a bit
  • FOR THE CASSEROLE
  • 4 c
    turkey, chopped or shredded bite-sized
  • 2 can
    cream of chicken soup
  • 2 1/2 Tbsp
    rubbed sage
  • 1/2 tsp
    white pepper
  • 1 md
    sweet onion, diced
  • 1 lg
    celery stalk, chopped
  • 2 lg
    eggs, hard boiled and chopped
  • 1 stick
    unsalted butter, melted
  • 2 can
    14.5 ounce low-sodium chicken broth or stock

How To Make slow cooker turkey & dressing casserole

  • 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.
  • 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.
  • 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 **
  • 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.
  • 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.
  • 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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