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Slow Cooker Cornbread Dressing
At a Glance
- Prep
- 10 minutes
- Cook
- 2-4 hours
- Yield
- about 12 side-dish servings
Categories
- Side Dish
Cuisine
- American
Difficulty
- Easy
Dietary
- Nut-free
Allergens
- Contains or may contain: Milk
- Eggs
- Possible Eggs — check ingredient labels
- Possible Celery — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
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.
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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
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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.
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