Slow Cooker Cornbread Dressing 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 DRESSING



Slow-Cooker Dressing image

Here's an easy dressing that's perfect for Thanksgiving get-togethers. Once it's in the slow cooker, you're free to turn your attention to the other dishes. -Rita Nodland, Bismarck, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 8 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1 medium celery rib, chopped
1 small onion, chopped
8 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups reduced-sodium chicken broth

Steps:

  • In a large skillet, heat oil over medium-high heat; saute celery and onion until tender. Place stuffing cubes, celery mixture and seasonings in a large bowl; toss to combine. Gradually stir in broth., Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

Nutrition Facts : Calories 226 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

SLOW COOKER CHICKEN AND DRESSING



Slow Cooker Chicken and Dressing image

Holidays are so much easier since I started making this slow cooker chicken and dressing. Making the dressing in the slow cooker frees up the ovens for other dishes on holidays. Sometimes I add the chicken; sometimes I don't. I often assemble it weeks in advance and freeze it; then I let it thaw in the refrigerator before putting it in the slow cooker.

Provided by Paula

Categories     Meat and Poultry Recipes     Chicken

Time 6h

Yield 12

Number Of Ingredients 13

1 (9 x 13 inch) pan cornbread, crumbled
2 cups chopped onion
2 cups chopped celery
½ cup butter, melted
2 teaspoons dried sage
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
2 eggs, beaten
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 ½ cups chicken broth, or more as needed
3 cups coarsely shredded cooked chicken

Steps:

  • Mix crumbled cornbread with onion, celery, and butter. Lightly stir in sage, salt, poultry seasoning, black pepper, eggs, cream of chicken soup, and cream of mushroom soup until thoroughly combined. Pour chicken broth over the dressing to moisten.
  • Layer half the dressing into a slow cooker, spread half the cooked chicken over dressing, layer remaining dressing over chicken, and top with remaining chicken.
  • Set cooker on High and cook for 45 minutes. Reduce cooker setting to Low and cook at least 5 more hours.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 35.4 g, Cholesterol 99.8 mg, Fat 19.4 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 8.3 g, Sodium 1297.2 mg, Sugar 6.2 g

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

CORNBREAD DRESSING II



Cornbread Dressing II image

Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!

Provided by Mandy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h55m

Yield 12

Number Of Ingredients 15

2 cups cornmeal
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon salt
5 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
½ cup chopped green onions
3 tablespoons butter
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon ground black pepper
1 pinch dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
  • Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
  • Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
  • Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 26.1 g, Cholesterol 97.9 mg, Fat 14 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 851.5 mg, Sugar 5.7 g

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