This recipe for Cornbread Dressing is one of my favorite holiday recipes. It is super delicious and super convenient... it is made in the CROCK POT! What a novel idea since trying to time everything that needs to go in and out of the oven is quite a task. Taking one thing off of that list is huge sanity saver.
I originally found this recipe in the November 2010 version of Southern Living. You can view an online version here.
I will copy the recipe over here with some hints of my own... enjoy!
- 5 cups crumbled cornbread (according to the original recipe 2 packages of Martha White yields 5 cups, I believe I use 2 packages of Jiffy and have a little bit left over)
- 1 (14 oz) package herb stuffing
- 2 (10 3/4 oz) cans cream of chicken soup (I have recently started making my own, recipe here)
- 2 (14 oz) cans of chicken broth (I make my own broth with boiling water and chicken bouillon cubes, 3 5/8 cups equals 2 14 oz cans)
- 1 large sweet onion, diced
- 1 cup diced celery
- 4 large eggs, lightly beaten
- 1 tablespoon rubbed sage
- 1/2 teaspoon pepper
- 2 tablespoons butter, cut up
- Combine first 9 ingredients in a large bowl.
- Pour mixture into a lightly greased 6-quart slow cooker. (I would give it more than a light grease.)
- Dot with butter.
- Cover and cook on low for 4-6 hours or until set and thoroughly cooked. (Definitely check it after 4 hours. Mine tends to stick and burn to the sides of my crock pot if I'm not careful so this year I plan to decrease the cooking time and increase the greasing!)
- I make my cornbread the night before and combine all of the dry ingredients in a bowl and then in the morning add everything else. This saves time and keeps me out of the kitchen while my husband is prepping a turkey!