Photo: Lee Harrelson; Styling: Jan Gautro
Prep Time
15 Mins
Cook Time
4 Hours
Yield
Makes 12 to 16 servings

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

How to Make It

Step 1

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.

Step 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.

Step 3

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.

Ratings & Reviews

HobcawChaos's Review

fittaraw
November 22, 2012
A Thanksgiving standby since it ran in 2005. Excellent base, too, if you like adding more ingredients to jazz it up.

savorytart's Review

Smitchell
November 21, 2012
N/A

cissyw's Review

AMJava
November 22, 2011
I hosted Thanksgiving for the past two years and everybody loved this dressing. This year my aunt is hosting and asked me for the recipe so we can have it again!

cmarkette's Review

MissyAnnie
November 06, 2011
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.

Smitchell's Review

cmarkette
November 24, 2010
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!!

klowryky's Review

acooker
January 23, 2010
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.

fittaraw's Review

savorytart
November 27, 2009
This was OK. It was too mushy and didn't get very firm even though I cooked it longer. I took it out and put in the oven to crisp it up. The flavors were OK but not stellar.

MissyAnnie's Review

klowryky
November 26, 2009
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!!!

acooker's Review

HobcawChaos
November 25, 2009
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!

AMJava's Review

cissyw
November 21, 2008
I made this for last year's Thanksgiving. It was a big hit! Even the handful of people who swore they hated stuffing tried it and loved it!