Slow-Cooker Cornbread Dressing

Photo: Lee Harrelson; Styling: Jan Gautro

Make a traditional cornbread dressing in the slow cooker so you'll have space in the oven for your other holiday dishes.

Yield: Makes 12 to 16 servings
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
  2. 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.
  3. Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (7.5-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.
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