Crockpot Cornbread Dressing Scrumptious Recipes

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CROCK POT CORNBREAD DRESSING



Crock Pot Cornbread Dressing image

This is absolutely the best dressing I have ever had and so simple to make. Put it in the crock pot and forget it. Hope you enjoy (Update) I have also made this with Rita's Corn Bread with Jalapeno & Cheddar Cheese recipe #50379 and just left out the cheddar cheese and it turned out great)Update: I omitted the salt after SusieD's review. Just add to your liking. I have recently made this and added chopped up chicken to it and it's excellent.

Provided by Nimz_

Categories     For Large Groups

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.

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 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.

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