Favor Crockpot Cornbread Dressing Recipes

Crockpot Cornbread Dressing. Free up some oven space this Thanksgiving and make a classic cornbread dressing in your slow cooker. On Thanksgiving morning, simply mix your ingredients, put them in the slow cooker, and let it do the work for you. You could also make it a day ahead and simply reheat on low in the slow cooker, or even freeze it further in advance.

Put it in the crock pot and forget it. This crockpot dressing is made with equal parts cornbread and toasted bread cubes, which provides a nice mix of sweet cornbread and tasty goodness from bread. Condensed soup makes the cornbread incredibly moist and the soup adds extra flavor. You can have Crockpot Cornbread Dressing using 10 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Crockpot Cornbread Dressing

1. You need 1 (8 inch) of pan of cornbread.
2. It's 8 slices of day old bread.
3. You need 4 of eggs.
4. It's 1 of medium onion.
5. Prepare 1/2 cup of celery.
6. It's 1 1/2 TBS of sage or poultry seasoning.
7. You need to taste of Salt and pepper.
8. It's 2 cans of cream of chicken soup.
9. You need 2 cans of chicken broth.
10. You need 2 TBS of butter to dot the top.

Use cream of chicken soup or a combination of cream of chicken and cream of celery. This will help your Crockpot Cornbread Dressing have the perfect texture and consistency before it hits your holiday table. You can always find dry cornbread cubes at the grocery store and they work just fine. At this point, my taste buds are pretty excited about Crock Pot Dressing!

Crockpot Cornbread Dressing step by step

1. Crumble breads and all ingredients together (except for butter). Pour into crockpot. Dot with butter. Cook 2 hours on high or 3-4 hours on low..
2. There were a couple of adjustments that I suggest. Watch the amount of liquid put in. In other words don't just pour in the broth. It can be too soupy. Also, I would cut the egg by 1 or 2. Let it be your call..

Now take that other can of cream of chicken and spread half of it in the bottom of your slow cooker. Spread remaining half of the cream of chicken soup over the crock. I've been making my dressing in the crockpot for a few years now, and it definitely frees up that oven for the other sides….your recipe reminds me of my dad - he wouldn't let Mom put any spices at all in the dressing. I do put a little poultry seasoning in mine though. And they always used homemade cornbread.