Best Slow Cooker Cornbread Dressing Recipes

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SLOW-COOKER CORNBREAD DRESSING RECIPE - (4.6/5)



Slow-Cooker Cornbread Dressing Recipe - (4.6/5) image

Provided by msippigrl

Number Of Ingredients 14

2 (6.5-ounce) packages Martha White Yellow Cornbread & Muffin Mix
2/3 cup water
2/3 cup skim milk
1 egg
4 slices two day old bread, crusts removed
1 medium onion, about 3/4 cup, chopped
2 ribs celery, chopped, about 1/2 cup
3 extra-large eggs
1 (10.5-ounce) can cream of Campbell's 98% Fat-Free Chicken Soup
1 or 2 (10.5-ounce) cans Campbell's Chicken Broth, depending on how moist you like your dressing
3/4 teaspoon poultry seasoning, or to taste
1/2 teaspoon ground black pepper
1/2 stick salted butter, divided
Salt, to taste

Steps:

  • In a mixing bowl, whisk 1 large egg; then whisk in the pouches of dry cornbread mix with the water and skim milk. Bake in a heated cast iron skillet in a preheated 425°F oven for about 20 minutes or until golden, and the center is firm. Remove cornbread from skillet to a wire rack to cool. Chop the veggies and set aside. Remove the crusts from the bread and tear into pieces. Place in a food processor and using the steel blade, pulse into crumbs. Pour crumbs onto a jellyroll pan and place in a warm oven (not turned on) for about 10 minutes to dry out. Let cool on a wire rack. In an extra-large mixing bowl, whisk 3 eggs; whisk in the soup, broth, poultry seasoning, pepper, and 2 tablespoons melted butter. Stir in the raw onion and celery. Crumble the cornbread, then add it along with the bread crumbs to the soup mixture and stir lightly just until all the bread is moistened adding more broth if needed. Spray the slow cooker with cooking spray; then pour the cornbread mixture in it and smooth out top. Slice the remaining 2 tablespoons butter into pats then place on top of the dressing. Cover the slow-cooker and cook on HIGH for about 45 minutes. Without removing the cover, reduce heat to low and cook for another 45 minutes. Remove cover and gently stir the mixture; cover and continue cooking on low for another 30 minutes or until veggies are tender.

SLOW-COOKER CORNBREAD DRESSING



Slow-Cooker Cornbread Dressing image

From Southern Living Magazine. Southern Living says in the intro to the recipe, that it received one of the highest ratings in their test kitchen.

Provided by Juenessa

Time 4h20m

Yield 12-16 serving(s)

Number Of Ingredients 11

4 1/2 cups cornbread, crumbled
1 (16 ounce) package herb stuffing mix
2 (10 3/4 ounce) cans cream of chicken soup
28 ounces 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

Steps:

  • Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
  • Pour conrbread 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, Southern Living used Pepperidge Farm Herb Seasoned Stuffing mix. They 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 so they suggest freezing the rest.
  • **Cook time does not include preparing the cornbread.

Nutrition Facts : Calories 248.4, Fat 8.2, SaturatedFat 3.1, Cholesterol 71.5, Sodium 1049.7, Carbohydrate 34.5, Fiber 1.5, Sugar 4, Protein 9

SLOW COOKER CORNBREAD DRESSING



Slow Cooker Cornbread Dressing image

So easy and tastes GREAT !! Spend more time with your guests and family !! Got this one from my Sunday school teachers wife..Yummmm !!!

Provided by Terry Watts

Categories     Other Side Dishes

Time 4h15m

Number Of Ingredients 11

4 1/2 cups cornbread, crumbled
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

Steps:

  • 1. STIR together first 10 ingredients in a large bowl.
  • 2. POUR cornbread mixture into a lightly greased 6-quart slow cooker. dot with butter
  • 3. COOK covered, on low 4 hours or until cooked through and set.
  • 4. NOTES I like to use Pepperidge Farm Herb Seasoned Stuffing mix. I also use 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. Or use your your favorite cornbread recipe !! Enjoy !!

SLOW COOKER CORNBREAD DRESSING



Slow Cooker Cornbread Dressing image

A family favorite - so very easy. You can prepare this before church on Sunday and it is ready when you get home! It is great heated the next day.

Provided by Linda Clark

Categories     Turkey

Time 5h

Number Of Ingredients 13

1 8" skillet of cornbread, cooled and crumbled
1 stick butter or margarine, melted
1 c chopped onion
1 c diced celery
1/2 tsp pepper
1 tsp salt
1 tsp poultry seasoning
2 tsp sage, dried
2 eggs, well beaten
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 1/2 c chicken broth
3 c cooked chicken (or turkey) torn in pieces

Steps:

  • 1. Mix butter, onion and celery into crumbled cornbread.
  • 2. Mix seasonings, soups and eggs together well then mix into cornbread mixture. Pour chicken broth over this and mix well.
  • 3. Layer half of the dressing into a greased slow cooker, then add a layer of chicken, then the rest of the dressing, topping with remaining chicken.
  • 4. Cook in slow cooker for 45 minutes on high, then turn to low and cook for four hours.

SLOW COOKER CORNBREAD DRESSING



SLOW COOKER CORNBREAD DRESSING image

Categories     Thanksgiving     Dinner     Stuffing/Dressing     Hominy/Cornmeal/Masa

Number Of Ingredients 11

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

Steps:

  • 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 (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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