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Crock Pot Cornbread Dressing is full of all your traditional delicious ingredients, but frees space for all those other goodies that to go in the oven.
I have been recipe testing for this upcoming Thanksgiving and wanted to try putting this dressing in the slow cooker. I don’t know about you but I just LOVE dressing!
Gotta create that perfect bite stacked with turkey, dressing, a dab of gravy and some cranberry sauce! Just not much better that! Well, except for those delicious casseroles and dessert! Ahhhh – the food is divine on this special day!
Dressing isn’t typically on my list to make for Turkey Day. My mom and kids get that honor. It’s always been her specialty. Needless to say I was excited to get a chance to make it again!
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There’s a traditional Wednesday cook day with the grand kids at Nana’s. The day is full of cousin love! This special tradition just warms my heart.
Another thing that warms my heart or my belly rather is cornbread. One of my most favorite things!! Guess this is why I love dressing so much. You guys are just getting to hear my random thoughts today – sorry!
Okay on to making this dressing!!
Tip – Making the cornbread a ahead of time will make putting this together the morning of a cinch. You probably could actually put it all together the night before and then cook in your slow cooker the day of. That is how my mom does it when she bakes hers.
Cook up a batch of your favorite cornbread! I just make the Martha White recipe on the bag for this! Then let it cool down a bit!
In a bowl mix together all the wet ingredients and stir them up good folks.
To a bowl add in cornbread crumbs, stuffing package, onion and celery. Mix it all up.
Pour in the wet ingredients and stir. And into the slow cooker it goes! (Confessional time – my slow cooker has a non stick coating so I just mixed it in there). If yours doesn’t, then butter up the slow cooker or spray it with cooking spray 1st 😉
You wish right!! Now ya got a Turkey to bake and who knows what else!!
Crock Pot Cornbread Dressing
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Ingredients
- 5 cups cornbread crumbs - (I use my skillet cornbread recipe)
- 12 ounce herb seasoned classic stuffing - Pepperidge Farm (blue bag)
- 10.5 ounce condensed cream of celery soup
- 10.5 ounce condensed cream of Chicken Soup
- 4 cups chicken stock - or broth
- ¼ cup finely diced sweet onion
- ¼ cup finely diced celery
- 4 large eggs - beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup butter - melted
Instructions
- Butter or spray cooking spray in crock pot.
- (Dry Ingredients) In a large bowl, mix cornbread crumbs, bag of herbed stuffing mix, onion, and celery together.
- (Wet Ingredients) In a medium bowl, beat the eggs. Add in cream of chicken and cream of celery soups, chicken broth, salt, black pepper, and garlic powder. Whisk together until smooth.
- Pour the wet ingredients into the dry cornbread mixture and stir until combined. Add the mixture into a crockpot. Spread out evenly. Pour melted butter evenly over the top.
- Place the lid on top and cook on low for 4 to 6 hours or on high for 3 to 4 hours.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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So good and so easy! I love changing up my traditional stuffing!