I have made this for the past 4 years and it turns out great every time. I originally got this recipe from a Southern Living cookbook. I no longer have to worry about whether my dressing will turn out right. I have given this recipe to many people. Frees up that much needed extra space in your oven, which is a huge deal at Thanksgiving or Christmas.
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
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4 Hours, 20 Minutes
- 5 cups crumbled cornbread
- 1 (14-oz.) package herb stuffing
- 2 (10 3/4-oz.) cans cream of chicken soup
- 2 (14-oz.) cans chicken broth
- 1 large sweet onion, diced
- 1 cup diced celery
- 4 large eggs, lightly beaten
- 1 tablespoon rubbed sage
- 1/2 teaspoon pepper
- 2 tablespoons butter, cut up
- 1. Combine first 9 ingredients in a large bowl.
- 2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.
- Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.
- TRY THIS TWIST!
- Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step 1.
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