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Are you searching for the perfect side dish to complete your Thanksgiving menu or holiday meal? Look no further! This Slow Cooker Cornbread Dressing is not only delicious but also incredibly easy to make.
Imagine a classic Southern cornbread dressing that’s moist, flavorful, and cooked right in your slow cooker.
Yes, you heard that right—no need to occupy precious oven space when you can let your slow cooker do all the work!
The result is a golden brown, fluffy dressing that has everyone at the Thanksgiving table asking for seconds.
Even my Lily, who usually skips the dressing, couldn’t resist trying it. You should have seen her gobble it up. That’s always a win!
This recipe has become a family favorite, and it’s so convenient that it’s made its way into our regular dinner rotation.
The combination of cornbread, cream of chicken soup, and a blend of herbs creates a comforting dish that’s full of flavor.
Plus, using the slow cooker means you can set this cornbread dressing to cook and forget it. That gives you more time to focus on other dishes. That, or sneak a quick break to watch some holiday movies!
Some of our other favorite THANKSGIVING RECIPES we have on our site include: Easy Southern Sweet Potato Pie Recipe, Slow Cooker Wassail, and Leftover Turkey Sandwich Moistmaker.
WHY THIS RECIPE WORKS:
- Saves Oven Space: Cooking the dressing in a slow cooker frees up your oven for other important dishes like turkey and pies.
- Easy and Convenient: Just mix the ingredients in a large bowl, pour into the slow cooker, and let it cook. No need to monitor constantly.
- Delicious Southern Flavor: The combination of cornbread, sage, and other spices creates a classic dish that’s full of flavor and perfect for family gatherings.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cooked cornbread, crumbled
- Creamed corn
- Cream of chicken soup
- Chicken broth
- Sweet onion, finely diced
- Celery, finely diced
- Eggs, beaten
- Dried parsley
- Ground sage
- Garlic salt
- Ground black pepper
- Unsalted butter, sliced into pats
HOW TO MAKE CORNBREAD DRESSING:
- Spray a 5 quart or larger slow cooker with cooking spray.
- In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the onion and celery, cooking, stirring occasionally, until softened, 8-10 minutes.
- Add the cornbread, creamed corn, cream of chicken soup, chicken broth, eggs, parsley, sage, salt and pepper.
- Add the cooked onion and celery.
- Stir ingredients in the slow cooker to combine.
- Place the additional butter on top of the dressing mixture.
- Cover the slow cooker with the lid. Cook on high for 3-4 hours or low for 5-6 hours, until the cornbread dressing is cooked through and the center is no longer wet.
- Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS CORNBREAD DRESSING?
This cornbread dressing recipe is a side dish from the deep south made with crumbled cornbread, spices, and other ingredients like onions and celery. It’s the best dressing ever!
The cornbread mixture is combined with broth and seasonings, then cooked until it reaches a fluffy texture with golden brown edges.
It’s a staple on many Thanksgiving tables and adds a comforting touch to any holiday meal.
HOW MUCH CORNBREAD DO I NEED?
You’ll need about 8 cups of cooked cornbread, crumbled into small pieces. This is equivalent to two boxes of Jiffy cornbread mix cooked in a 9×13-inch pan.
If you prefer to use a homemade cornbread recipe, go ahead!
Just make sure you have enough to make 8 cups when crumbled.
Using day-old cornbread can also help the dressing absorb the flavors better.
ANY ADDITIONS?
This one is gonna be a family recipe going forward.
Make sure you save that recipe card down below. That’s the best way to go!
- Cooked Sausage: Add cooked, crumbled sausage for extra flavor and protein.
- Dried Cranberries: Mix in for a touch of sweetness and festive color.
- Chopped Pecans: Add for a crunchy texture and nutty flavor.
- Fresh Sage: Use instead of dried sage for a more intense, fresh herb flavor.
- Sautéed Mushrooms: Stir in for an earthy taste that complements the cornbread.
- Chopped Apples: For a hint of sweetness and a bit of crunch.
- Bell Peppers: Diced and sautéed with the onions and celery for added flavor.
- Garlic Cloves: Minced and added for extra flavor depth.
- Jalapeños: For a spicy kick, if your family likes heat.
- Cheddar Cheese: Sprinkle shredded cheese on top during the last 30 minutes of cooking.
ANY SUBSTITUTIONS?
Yes! Side dish recipes can be changed to fit the main dish.
This easy cornbread dressing is no exception!
- Cream of Chicken Soup: Use cream of mushroom soup or cream of celery soup for a different flavor or to accommodate dietary preferences.
- Chicken Broth: Substitute with vegetable broth or turkey broth, especially if you’re making your own turkey broth from the holiday bird.
- Unsalted Butter: You can use salted butter but reduce the added garlic salt to prevent it from being too salty.
- Ground Sage: Replace with poultry seasoning or fresh sage leaves.
- Sweet Onion: Use yellow onion, white onion, or even red onion for a slightly different taste.
- Gluten-Free Cornbread: For those with gluten sensitivities, use a gluten-free cornbread mix.
HOW TO STORE:
Refrigerator: Place any leftover dressing in an airtight container and store it in the refrigerator for up to 3-4 days.
To reheat, place the dressing in a casserole dish and warm it in the oven at 350°F until heated through.
You can also reheat individual portions in the microwave, but the oven helps retain the fluffy texture.
Freezer: You can freeze the leftover cornbread dressing for up to 3 months.
Allow it to cool completely, then wrap it tightly with plastic wrap and aluminum foil or place it in a freezer-safe container.
To reheat, thaw it in the refrigerator overnight and then warm it in the oven at 350°F until heated through.
DANA’S TIPS AND TRICKS:
- Sauté the Veggies: For added depth of flavor, sauté the celery and onion in a tablespoon of butter over medium heat before adding them to the slow cooker. This helps to soften them and brings out their natural sweetness.
- Use Homemade Stock: If you have homemade chicken stock or turkey broth, use it! It’s a great way to add richer flavor to the dressing.
- Check Consistency: If the dressing seems too dry during cooking, add a bit more broth. If it’s too wet, cook it uncovered for the last 30 minutes.
- Keep It Warm: Once cooked, keep the slow cooker on the warm setting until you’re ready to serve. This ensures your dressing stays at the perfect temperature throughout your meal.
- Test for Doneness: The center should be set and no longer wet when it’s done. The edges may be golden brown, and the dressing should have a fluffy texture.
- Make Ahead: You can prepare the cornbread mixture the night before. Combine all ingredients except the butter and store it in the refrigerator. In the morning, add the mixture to the slow cooker, top with butter pats, and start cooking.
This Slow Cooker Cornbread Dressing is the perfect side dish to complement any holiday meal or family gathering.
It’s easy to make, saves precious oven space, and is packed with delicious Southern flavors that will have everyone coming back for seconds.
If you like this recipe, you might also like:
Best Slow Cooker Cornbread Dressing Recipe
Ingredients
- 6 tablespoons unsalted butter thinly sliced, divided
- 1 large sweet onion finely diced
- 1 cup celery finely diced
- 8 cups cooked cornbread crumbled
- 14 ounce can creamed corn
- 10.5 ounce can cream of chicken soup
- 2 cups chicken broth
- 4 large eggs beaten
- 1 tablespoon dried parsley
- 1 ½ teaspoons ground sage
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
Instructions
- Spray a 5 quart or larger slow cooker with cooking spray.
- In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the onion and celery, cooking, stirring occasionally, until softened, 8-10 minutes.6 tablespoons unsalted butter, 1 large sweet onion, 1 cup celery
- Add the cornbread, creamed corn, cream of chicken soup, chicken broth, eggs, parsley, sage, salt and pepper.8 cups cooked cornbread, 14 ounce can creamed corn, 10.5 ounce can cream of chicken soup, 2 cups chicken broth, 4 large eggs, 1 tablespoon dried parsley, 1 ½ teaspoons ground sage, 1 teaspoon garlic salt, ½ teaspoon ground black pepper
- Add the cooked onion and celery.
- Stir ingredients in the slow cooker to combine.
- Place the additional butter on top of the dressing mixture.
- Cover the slow cooker with the lid. Cook on high for 3-4 hours or low for 5-6 hours, until the cornbread dressing is cooked through and the center is no longer wet.
- Serve immediately.
Notes
- Sauté the Veggies: For added depth of flavor, sauté the celery and onion in a tablespoon of butter over medium heat before adding them to the slow cooker. This helps to soften them and brings out their natural sweetness.
- Use Homemade Stock: If you have homemade chicken stock or turkey broth, use it! It’s a great way to add richer flavor to the dressing.
- Check Consistency: If the dressing seems too dry during cooking, add a bit more broth. If it’s too wet, cook it uncovered for the last 30 minutes.
- Keep It Warm: Once cooked, keep the slow cooker on the warm setting until you’re ready to serve. This ensures your dressing stays at the perfect temperature throughout your meal.
- Test for Doneness: The center should be set and no longer wet when it’s done. The edges may be golden brown, and the dressing should have a fluffy texture.
- Make Ahead: You can prepare the cornbread mixture the night before. Combine all ingredients except the butter and store it in the refrigerator. In the morning, add the mixture to the slow cooker, top with butter pats, and start cooking.
Nutrition
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