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Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford Photo by: Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Cornbread Dressing

An easy, deliciously warm, and filling side dish. Serve it with your favorite roasted chicken recipe.

Southern Living NOVEMBER 2010

  • Yield: Makes 12 to 16 servings
  • Total:4 Hours, 20 Minutes

Ingredients

  • 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

Preparation

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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Cornbread Dressing recipe

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