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Home » Cornbread Dressing

Cornbread Dressing

By Marybeth Feutz 1 Comment

It never fails. You’re cooking a turkey and a bunch of sides for the whole family. Nothing else will fit in the oven with your turkey. But you still need to bake the dressing. Slow cooker to the rescue!

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Slow Cooker Cornbread Dressing

This side dish does require a little bit of prep work. But it’s not that bad, I promise. The night before you want to make the Cornbread Dressing, you need to do 2 things. You need to bake a pan of cornbread (try this Quick Cornbread recipe). And take 8 slices of white bread, cut it into bite-sized cubes, and spread it out on a cookie sheet. Leave all the bread out overnight so it gets just a little bit stale.

There, that wasn’t bad for prep work, was it?

If you’re feeling up to it, you can even chop the veggies and get your seasonings all ready the night before, too. Just put the veggies and seasonings in a zip-top bag or a plastic container in the refrigerator overnight. Pull it out when you’re ready, and off you go! Throw everything in your slow cooker, give it a good toss to mix it all up, dot the top with butter, and you’re all set.

This recipe does call for a little bit of poultry seasoning. I didn’t have any on hand, and I couldn’t find any in my local grocery store. Luckily, I did find this recipe on AllRecipes.com to make your own, and I had all the spices I needed to mix up my own.

This recipe originally appeared in “Slow-Cooker Christmas Favorites” by Gooseberry Patch. This cookbook has a ton more sides, main dishes, soups, and even breakfasts that all cook in you slow cooker!

Enjoy!

Cornbread Dressing

Adapted from a recipe in Slow-Cooker Christmas Favorites by Gooseberry Patch.
Print Recipe
Servings 10 -12 servings

Ingredients
  

  • 8 slices white bread cubed
  • 10- to 12- inch pan baked cornbread
  • 2 10-3/4 ounce cans cream of chicken soup
  • 4 eggs beaten
  • 1 onion finely chopped
  • 1/2 cup celery finely chopped
  • 2 teaspoons poultry seasoning
  • 1/2 to 1 teaspoon pepper
  • 2 Tablespoons butter sliced

Instructions
 

  • The night before, bake cornbread. Place white bread cubes on a baking sheet and let sit overnight.
  • Crumble cornbread into a large bowl. Add bread cubes and remaining ingredients except butter. Mix well. Spoon into a large greased slow cooker and spread evenly. Dot with butter.
  • Cover and cook on low for 4 hours (or high for 2 hours), until heated through.
Tried this recipe?Let us know how it was!

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Filed Under: Holiday Recipe Box, Recipes, Side Dish Recipes, Slow Cooker & Electric Pressure Cooker Recipes Tagged With: cornbread, crockpot, dressing, food, Gooseberry Patch, recipe, side dish, slow cooker, Slow Cooker Christmas Favorites

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Comments

  1. Phoebe says

    12/29/2014 at 10:27 am

    Cornbread in oven now….making this for supper tonight…along with candied sweet taters and baked pork chops.

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