How To Make Crock Pot Cornbread Dressing
Thanksgiving is no easy feat, despite careful planning, cooking for the biggest dinner of the year can still feel a little stressful once Thanksgiving day rolls around. So if you want your Thanksgiving Day to be even a little easier, this is the dressing recipe for you.
This crock pot cornbread dressing is easy to make and achieves the same classic Southern flavor with less effort. Just mix the ingredients, put it in the slow cooker and you’re free! You could also make it a day ahead and simply reheat it on the big day.
This recipe is the perfect meal accompaniment for your Thanksgiving turkey and also tastes good with every other side dish. Try it and we are sure you’ll love it!
Here’s what you need:
2 packages Martha White Buttermilk Cornbread and Muffin mix
(14oz) package Pepperidge Farm herb stuffing
2 (1o75oz) cans cream of chicken soup
4 cups chicken broth
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
4 eggs, lightly beaten
1 Tbsp cried sage
1/2 tsp pepper
2 Tbsp butter, cut up
Here are 4 easy steps to make crock pot corn bread dressing:
- Prepare corn bread mix according to package directions.
- Crumble cooked cornbread and place in large bowl. Place onion and celery in food processor. Pulse for a few seconds to chop finely. Add onion and celery to cornbread.
- Add stuffing, cream of chicken soup, chicken broth, eggs, sage and pepper to bowl with cornbread mixture. Stir to combine. Pour mixture into a lightly greased 6-qt slow cooker.
- Top dressing with butter. Cover and cook on LOW 4 to 6 hours.
This dressing is sure to become a hit with family and friends alike. It’s the perfect dish for Thanksgiving, and very easy to prepare as well.
