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+ servings

Cornbread Dressing

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


  • 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


  • 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.
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