Make a traditional cornbread dressing in the slow cooker so you'll have space in the oven for your other holiday dishes.
4 1/2 cups cornbread crumbs
1 (16-ounce) package herb stuffing mix
2 (10 3/4-ounce) cans cream of chicken soup
2 (14-ounce) cans low-sodium chicken broth
1 medium onion, chopped
1/2 cup chopped celery
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, cut up
How to Make It
Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.
Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest.
I have been making this for our thanksgiving potluck lunch at work for several years. Everyone loves it, there are never any leftovers. I have substituted Stove Top cornbread stuffing for the cooked cornbread and it works fine.
I make this recipe every year. it is delicious as is but super easy to modify if you are looking for a slightly different taste. Also, its great because it saves oven space. You can fix it ahead of time and forget about it!!
I make this every Christmas and Thanksgiving, and I am always asked for the recipe. The use of a slow cooker on days when the stovetop and oven are in heavy use is invaluable. It doesn't have strong flavor in it's original form, but it makes a nice side dish and you can always kick up the herbs.
I followed this recipe exactly and was so pleased with it. It was so easy and delicous! It was so nice to be able to fix it in the slow cooker and reserve oven space for other things! Would absolutely recommend!!!
Reversed the cornbread/bread ratio...Used a 16 oz pkg of cornbread stuffing mix and a 6 oz box of Stove Top herb stuffing mix. Added a lb of reduced-fat pork sausage when sauteeing the onions/celery (also added a bit more celery). My family loved, loved, loved it! This is a definite keeper, and using the slow cooker freed up that much-needed oven space on Thanksgiving morning. I will make this every Thanksgiving!