Slow Cooker Cornbread Dressing

Slow Cooker Cornbread Dressing Recipe

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Patsy Fowler


this is great cooked in the slow cooker


★★★★★ 3 votes



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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

How to Make Slow Cooker Cornbread Dressing


  • 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.

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About Slow Cooker Cornbread Dressing

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy

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