Easy Crock Pot Cornbread Dressing Recipe Recipe For Shrimp

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SHRIMP CORN BREAD DRESSING



Shrimp Corn Bread Dressing image

A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings.

Number Of Ingredients 14

7 cups water, divided
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 large onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
3 green onions, chopped
1/2 cup butter, cubed
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
3 cups crumbled cornbread
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon each black, white and cayenne pepper
Celery leaves, optional

Steps:

  • In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.

Nutrition Facts :

EASY HOMEMADE CORNBREAD DRESSING IN THE CROCK POT



Easy Homemade Cornbread Dressing in the Crock Pot image

Charlyenne is right... this is an easy cornbread dressing recipe. It's full of all the savory flavors you'd expect in dressing. The ease of cooking it in the slow cooker helps free up oven space for other holiday recipes. Would you believe we were out of cooking bags and so was the store? So if this happens to you, too, make sure...

Provided by Charlyenne Crawford

Categories     Other Side Dishes

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



Crock Pot Cornbread Dressing image

Make and share this Crock Pot Cornbread Dressing recipe from Food.com.

Provided by Nancy Sneed

Categories     Thanksgiving

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)

Steps:

  • Break up bread.
  • Mix all ingredients with bread, except margarine.
  • Pour into crock-pot, dot margarine on top.
  • Cover and cook on high for 2 hours or on low for 4 hours.

Nutrition Facts : Calories 151.2, Fat 7.5, SaturatedFat 2.1, Cholesterol 66.1, Sodium 987.8, Carbohydrate 13.6, Fiber 0.7, Sugar 1.8, Protein 6.7

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.

CROCK POT CORNBREAD DRESSING



Crock Pot Cornbread Dressing image

With minimal ingredients this Crock Pot Cornbread Dressing is a delicious side dish for your next holiday meal.

Provided by Brandie @ The Country Cook

Categories     Side Dish

Time 4h10m

Number Of Ingredients 10

8 cups cubed cornbread ((I just use a whole 9"x 13" pan of cornbread))
4 large eggs
1 medium onion, (diced)
1 ½ Tablespoons poultry seasoning
½ teaspoon black pepper
10.5 ounce can cream of chicken soup
10.5 ounce can cream of celery soup
2 (10.5 ounce) cans chicken broth
10 slices bacon cooked and crumbled ((optional))
¼ cup salted butter

Steps:

  • Spray the inside of a 6-quart oval slow cooker with non-stick spray.
  • In a large bowl whisk together the eggs, seasonings, soups and broth.
  • Gently stir in the cubed cornbread and half of the bacon.
  • Pour the mixture into the crock pot. Spread it out evenly.
  • Place the remaining bacon on top and dot evenly with the butter.
  • Cook on low for 4-6 hours or high 3-4 hours. Cornbread is done with the edges are golden brown and the mixture is not longer wet. Turn slow cooker to the "keep warm" setting until ready to serve.

Nutrition Facts : Calories 700 kcal, Carbohydrate 91 g, Protein 16 g, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 171 mg, Sodium 1605 mg, Fiber 4 g, Sugar 26 g, UnsaturatedFat 16 g, ServingSize 1 serving

CROCK POT CORNBREAD STUFFING



Crock Pot Cornbread Stuffing image

Make and share this Crock Pot Cornbread Stuffing recipe from Food.com.

Provided by LoveBakedIn

Categories     Thanksgiving

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 loaf cornbread (8 inch square)
4 eggs
1/2 cup chopped celery
8 slices toasted bread
1 small chopped onion
2 (10 1/2 ounce) cans cream of chicken soup
2 (14 ounce) cans chicken broth
1 1/2 tablespoons sage
salt
3 tablespoons butter

Steps:

  • Crumble the bread and toast into a large bowl.
  • Add all ingredients except butter and toss to mix well.
  • Put in crock pot and dot with butter.
  • Cook on high for 2 hours or more.

Nutrition Facts : Calories 184.1, Fat 10, SaturatedFat 4.1, Cholesterol 88.3, Sodium 844.6, Carbohydrate 15.8, Fiber 0.8, Sugar 1.9, Protein 7.4

CROCK POT HOLIDAY DRESSING



Crock Pot Holiday Dressing image

This great-tasting recipe will solve your oven space problem if you don't usually stuff your holiday turkey. It's a newspaper clipping recipe that I tweaked just a little and I wouldn't plan to make my future dressing any other way, even if I had three ovens!

Provided by Bone Man

Categories     Vegetable

Time 9h

Yield 14 serving(s)

Number Of Ingredients 14

1 cup butter or 1 cup margarine
2 cups onions, chopped
2 cups celery, chopped
1/4 cup fresh parsley, chopped
12 ounces fresh mushrooms, sliced thin
12 cups dried bread, cubed
1 teaspoon paul prudhomme's poultry magic seasoning
1 1/2 teaspoons rubbed sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh peppercorn, ground
4 1/2 cups chicken broth
2 raw eggs, beaten

Steps:

  • Melt the butter in a skillet over medium heat and saute the onions, celery, mushrooms and the parsley until tender but not browned.
  • In a large mixing bowl, spoon the sauteed vegetables over the bread cubes and then add all the spices and herbs into the mix. Stir.
  • Mix the beaten eggs with the chicken stock and add this to the mix a little at a time as you stir carefully. You may not need every bit of the stock-egg blend so be careful to not turn your dressing into soup. You should still be able to discern the bread cubes but they should be fairly wet.
  • Transfer the mix into your crock pot (a large one is best) and cover.
  • Cook on High for an hour and then reduce to the Low setting and allow it to cook for four to eight more hours until it reaches the consistency that you like.
  • If you don't have the Paul Prudhomme seasoning you can use seasoned salt or, better yet, poultry seasoning.

Nutrition Facts : Calories 808.5, Fat 22.5, SaturatedFat 10.5, Cholesterol 61.4, Sodium 1880.4, Carbohydrate 127.9, Fiber 6.9, Sugar 12.6, Protein 22.5

CROCK POT DRESSING



Crock Pot Dressing image

My sister Terry has made this for years, recipe is courtesy Rival Crock Pot Cooking. Many variations abound - but we like this one.

Provided by CindiJ

Categories     Christmas

Time 14m

Yield 1 large pan, 12-16 serving(s)

Number Of Ingredients 14

1 cup butter
2 cups chopped onions
2 cups chopped celery
1/2 cup parsley sprig
2 (8 ounce) cans drained mushrooms
12 -13 cups slightly dry bread cubes (and or cornbread)
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram (optional)
3 1/2-4 1/2 cups chicken broth or 3 1/2-4 1/2 cups turkey broth, and diced giblets

Steps:

  • Melt butter in skillet and sauté onion, celery, parsley and mushrooms. Pour over bread crumbs in very large mixing bowl. Add all seasonings and toss well together. Pour enough broth to moisten, add beaten eggs, and mix together well.
  • Pack lightly into crock pot. Cover and set to high for 45 minute then reduce heat to low and cook for 4 to 8 hours.
  • (Check on it every so often and add more broth if necessary).

CROCK POT CHICKEN & CORNBREAD DRESSING



Crock Pot Chicken & Cornbread Dressing image

I love how easy this recipe is to put together. I have served this with a Apple-Cranberry Compote, and the meal reminds of Thanksgiving without all the work.

Provided by Naner

Categories     Breads

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breast halves
1 (10 1/2 ounce) can cream of chicken soup, undiluted (Fat Free or regular)
1 1/4 cups water
1/4 cup butter, melted
1 (6 ounce) package cornbread stuffing mix

Steps:

  • Place chicken in greased crock pot.
  • Pour undiluted soup on top of chicken.
  • In a medium sized bowl, combine cornbread stuffing, butter and water.
  • Mix until well combined, then spoon over the chicken.
  • Cover and cook on low for 4 hours or until juices run clear.

STUFFING CROCK POT DRESSING



Stuffing Crock Pot Dressing image

My sister in law gave me this recipe. It is her family since she was little girl. I found a similar here, but not quite the same. So since I love this one, I might as well post it. No regrets - you are gonna love it!

Provided by Weiners Mom

Categories     Winter

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup butter
2 cups chopped onions
2 cups chopped celery
1/4 cup fresh parsley
13 cups slightly dry bread cubes, mixed whole wheat and white
1 teaspoon poultry seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram
2 (14 ounce) cans low sodium chicken broth
2 eggs, beaten

Steps:

  • Melt butter in skillet and sauté onion, celery, parsley.
  • Pour over bread cubes in a very large mixing bowl.
  • Add all seasonings and toss together well.
  • Pour in broth and beaten eggs, and mix together well.
  • Pack lightly into crock pot.
  • Cover and cook on high 45 minutes, then reduce to low for 4-8 hours. (crock pots can be very different from one another).
  • Enjoy it!

Nutrition Facts : Calories 549.2, Fat 35.8, SaturatedFat 20.8, Cholesterol 151.8, Sodium 1409, Carbohydrate 47.2, Fiber 3.4, Sugar 6.5, Protein 11.7

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