Slow Cooker Cornbread Dressing Recipe 465 Food

CORNBREAD DRESSING

Steps:

• The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
• Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
• Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
• Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.

SLOW-COOKER DRESSING

Steps:

• In a large skillet, heat oil over medium-high heat; saute celery and onion until tender. Place stuffing cubes, celery mixture and seasonings in a large bowl; toss to combine. Gradually stir in broth., Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

SLOW-COOKER CORNBREAD DRESSING

Steps:

• Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
• Pour conrbread mixture into a lightly greased 5 1/2 or 6-quart slow cooker.
• Dot with butter.
• Cook, covered, on LOW 4 hours or until cooked through and set.
• Note: For testing purposes only, Southern Living used Pepperidge Farm Herb Seasoned Stuffing mix. They also used 2 - 7.5 ounce packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs so they suggest freezing the rest.
• **Cook time does not include preparing the cornbread.

CROCK POT CORNBREAD DRESSING

Steps:

• Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
• Crumble the breads.
• Add all other 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.

SLOW COOKER CORNBREAD DRESSING

Steps:

• 1. STIR together first 10 ingredients in a large bowl.
• 2. POUR cornbread mixture into a lightly greased 6-quart slow cooker. dot with butter
• 3. COOK covered, on low 4 hours or until cooked through and set.
• 4. NOTES I like to use Pepperidge Farm Herb Seasoned Stuffing mix. I also use 2 (7.5 ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8 inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest. Or use your your favorite cornbread recipe !! Enjoy !!