Slow Cooker Cornbread Dressing Recipe

The dressing is another side dish staple for Thanksgiving, and this slow cooker cornbread dressing recipe by Southern Living helps free up the oven space. It’s easy to have other dishes cooked on the side, and you can simply mix the ingredients the night before. Also, it’s a great day ahead recipe, and you can let the slow cooker do the work for you. I love cornbread and this is a great way to incorporate it as a dressing recipe too. There are many ways to make this, but this is a traditional herb dressing. Some people may call it stuffing, but it’s a southern way to call it dressing. I think dressing is the perfect Thanksgiving meal accompaniment, and having it with a bite of turkey makes it so perfect. Everyone has their own opinion, but I can’t imagine Thanksgiving without dressing. This would be a new way for me to cook cornbread dressing, and it would save me time in the kitchen.

Ingredients:

• 4 1/2 cups crumbled cornbread
• 1 (16-oz.) package herb stuffing
• 2 (10 3/4-oz.) cans cream of chicken soup
• 2 (14-oz.) cans low-sodium chicken broth
• 1 medium sweet onion, diced
• 1/2 cup chopped celery 
• 4 large eggs, lightly beaten 
• 1 tablespoon rubbed sage
• 1/2 teaspoon pepper 
• 2 tablespoons butter, cut up

Directions:

First, combine the first 9 ingredients in a large bowl, and mix everything together.

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Next, pour the cornbread mixture into a lightly greased slow cooker. Dot with butter, cover, and cook on LOW for 4 to 6 hours.

Overall, I love stuffing because it’s comfort food that is buttery and savory. Honestly, Thanksgiving is the time of the year that I do so much cooking, and this recipe is a lifesaver. I believe that this slow cooker cornbread dressing achieves the southern flavors with little to no effort.