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slow cooker cornbread dressing

(3 ratings)
Recipe by
Patsy Fowler
Anderson, SC

this is great cooked in the slow cooker

(3 ratings)

Ingredients For slow cooker cornbread dressing

  • 1
    skillet of cornbread
  • 8 to 10 slice
    day old bread, chopped into cubes
  • 2 c
    celery, chopped
  • 1 lg
    yellow onions, chopped
  • 1 c
  • 2
    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

How To Make slow cooker cornbread dressing

  • 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.

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