Slow-Cooker Cornbread Dressing
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
661
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).