An easy, deliciously warm, and filling side dish. Serve it with your favorite roasted chicken recipe.
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
How to Make It
Combine first 9 ingredients in a large bowl.
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
This is a great way to free up oven space. I added the sausge and apples and that took it up a notch. I was afraid it would be mushy not baking in the oven but it had a great consistancy as if it had come out of the oevn.
I've made this recipe the past 3-4 years, and everyone raves about it and requests that I bring it each time. I use the Pepperidge Farms cornbread stuffing (2 bags) instead of making my own cornbread (along with the 1 pkg PF herb mix), and it turns out great. Highly recommend for the ease and the raves you will get!
Very good, very easy. A no-brainer. The only thing I'd like to try differently is to add the Pepperridge Farms cornbread stuffing mix to the PPF herbed stuffing mix instead of making cornbread separately. My cornbread was too sweet, but it was still delish!
P. S. I used the PF cornbread stuffing mix (2014) instead of homemade and it was perfect.
I stuffed the bird with 1/3 of the dressing and placed the other 2/3 of the dressing in the crock pot. Very good. I think the bird dressing was drier than the crock pot, which surprised me. I think I would add the mix-ins suggested in the recipe next time. Very nice.
I made this for our Thanksgiving potluck at work. Having the dressing in the slow-cooker was great! Food was kept warm the entire time.
I did make some changes as per my own recipe--more cornbread, less stuffing mix and only two eggs.
We made this for Thanksgiving this year. It was very good and very similar to the dressing my mother always made. It was also very handy to have the oven free to bake other items. We will be making it again and again!
Not sure what went wrong, but my batch came out very gummy. I don't eat cornbread dressing myself, so I have nothing to compare it with. Seemed easy enough, let the crockpot do the work. Will try a baked stuffing this year.
I have made this dressing for the last 3-4 Thanksgivings and my family loves it. It is similiar to the dressing that my great grandmother and grandmother used to make and we were no longer able to replicate. It's so easy and comes out moist and delicious every time. Saving on oven space is a real bonus.