Description
This Slow Cooker Cornbread Dressing is a classic Southern side dish perfect for holiday meals. Combining homemade cornbread, herb stuffing, and a savory mix of soup, broth, and fresh vegetables, this recipe offers rich flavors with minimal hands-on time. Cooking it low and slow allows the flavors to meld beautifully while keeping the dressing moist and tender.
Ingredients
Scale
Dry Ingredients
- 2 (6-oz) packages Martha White Buttermilk Cornbread and Muffin mix
- 1 (14-oz) package Pepperidge Farm herb stuffing
- 1 Tbsp dried sage
- ½ tsp pepper
Wet Ingredients
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 4 cups chicken broth
- 4 eggs (lightly beaten)
- 2 Tbsp butter (cut up)
Vegetables
- 1 large onion, coarsely chopped
- 3 stalks celery, coarsely chopped
Instructions
- Prepare Cornbread: Follow the package directions for the Martha White Buttermilk Cornbread and Muffin mix to make fresh cornbread. Bake as instructed, then allow it to cool slightly before handling.
- Chop Vegetables: Crumble the cooked cornbread into a large mixing bowl. Place the coarsely chopped onion and celery into a food processor and pulse a few times until finely chopped. Add these vegetables to the bowl with the cornbread.
- Combine Ingredients: Add the herb stuffing, unsalted cream of chicken soup, chicken broth, lightly beaten eggs, dried sage, and pepper into the cornbread and vegetable mixture. Stir thoroughly until all ingredients are evenly incorporated.
- Cook in Slow Cooker: Lightly grease a 6-quart slow cooker with butter or nonstick spray. Pour the dressing mixture into the slow cooker and evenly top with the 2 tablespoons of cut-up butter. Cover and cook on LOW for 4 to 6 hours until the dressing is set, heated through, and flavors melded.
Notes
- For best results, prepare the cornbread fresh as directed rather than using pre-made cornbread.
- The slow cooker method helps retain moisture, preventing the dressing from drying out during cooking.
- You can add cooked sausage or turkey drippings for extra flavor if desired.
- Ensure the slow cooker is fully covered while cooking to maintain moisture and avoid overbrowning.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
