Best Crockpot Cornbread Dressing Scrumptious Recipes

Easy Homemade Cornbread Dressing in the Crock Pot image

Provided by Charlyenne Crawford

Time 4h

Number Of Ingredients 13

3 pkg Martha White cornbread mix
2 box Stove Top turkey stuffing
1 Tbsp sage
1 Tbsp poultry seasoning
1 tsp black pepper
3 Tbsp butter or margarine, melted
2 can(s) chicken broth, 14.5 oz each
2 can(s) cream of chicken soup, 10.5 oz each
6 eggs, beaten
1 1/2 c chopped onion
1 1/2 c chopped celery
1/2 stick butter or margarine, sliced into pats
1 bag(s) Crock Pot cooking bag

Steps:

1. Cook your cornbread a day or two before you need it. Once cooked, crumble and spread on a cookie sheet to dry.
2. In a small bowl, mix melted butter, broth, soup, and eggs. Set aside.
3. In a large bowl, add cornbread, stuffing, sage, and poultry seasoning. Mix well. Add onions and celery. Mix well. This recipe does not need added salt.
4. Add wet ingredients to dry ingredients. Mix well.
5. Place a cooking bag in Crock Pot. Pour dressing into the bag. Place sliced margarine on top of the dressing. (I used half a stick.) Cover and cook on low for 4 hours.

Crock Pot Cornbread Dressing image

Provided by Nimz_

Time 4h15m

Yield 14-16 serving(s)

Number Of Ingredients 11

6 cups cornbread, . (cooked, The box cornbread mixes such as jiffy will make this sweeter)
8 slices day old bread
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 tablespoons sage or 1 1/2 tablespoons poultry seasoning
1/2 teaspoon black pepper
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans chicken broth or 2 (10 1/2 ounce) cans turkey broth
1/4 cup butter
salt

Steps:

Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
Crumble the breads.
Add all other ingredients except butter. Salt to taste.
Pour into a sprayed crock pot.
Dot with butter.
Cover and cook on high for 2 hours or on low for 4 hours.

Crock Pot Cornbread Dressing image

Provided by Nancy Sneed

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 11

1 8 inch pan cornbread
8 slices day old bread
4 eggs
1 medium chopped onion
1 teaspoon salt
2 cans cream of chicken soup
1/2 cup chopped celery
1 1/2 teaspoons sage
2 tablespoons margarine
2 cans chicken broth
1/2 cup chopped green pepper (optional)