Slow Cooker Cornbread Dressing
At a Glance
- Prep
- 10 minutes
- Cook
- 2-4 hours
- Servings
- about 12 side-dish servings
Categories
- Side Dish
- American
- Easy
Dietary
- Nut-free
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Calories
306.7
per serving
3680 for selected servings
Fat
14.9g
per serving
179g for selected servings
Sugar
5.3g
per serving
64g for selected servings
Protein
7.9g
per serving
95g for selected servings
Carbohydrates
34.3g
per serving
411g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This Slow Cooker Cornbread Stuffing is the perfect side to any holiday main course! You can spice it up with chopped jalapeños if you like.
Hands-Free Mode Off
Ingredients
- 6 cups dried cornbread crumbed
- 8 slices day old bread - cubed and dried overnight
- 4 eggs
- 1 medium onion, chopped
- 1⁄2 cup celery, chopped
- 1 1⁄2 tablespoons sage or 1 1/2 tablespoons poultry seasoning
- 1⁄2 teaspoon black pepper
- 2 (10 1/2 ounce) cans cream of chicken soup
- 2 (10 1/2 ounce) cans chicken broth or (10 1/2 ounce) cans turkey broth
- 1/4 cup butter
- salt to taste
Instructions
Mix together all ingredients except butter. Salt to taste.
Pour into a sprayed crock pot.
Dot with butter.
Cover and cook on high for 2 hours or on low for 4 hours.
