CROCK POT CORNBREAD DRESSING
This is absolutely the best dressing I have ever had and so simple to make. Put it in the crock pot and forget it. Hope you enjoy (Update) I have also made this with Rita's Corn Bread with Jalapeno & Cheddar Cheese recipe #50379 and just left out the cheddar cheese and it turned out great)Update: I omitted the salt after SusieD's review. Just add to your liking. I have recently made this and added chopped up chicken to it and it's excellent.
Provided by Nimz_
Categories For Large Groups
Time 4h15m
Yield 14-16 serving(s)
Number Of Ingredients 11
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 RECIPE - (4.6/5)
Provided by msippigrl
Number Of Ingredients 14
Steps:
- In a mixing bowl, whisk 1 large egg; then whisk in the pouches of dry cornbread mix with the water and skim milk. Bake in a heated cast iron skillet in a preheated 425°F oven for about 20 minutes or until golden, and the center is firm. Remove cornbread from skillet to a wire rack to cool. Chop the veggies and set aside. Remove the crusts from the bread and tear into pieces. Place in a food processor and using the steel blade, pulse into crumbs. Pour crumbs onto a jellyroll pan and place in a warm oven (not turned on) for about 10 minutes to dry out. Let cool on a wire rack. In an extra-large mixing bowl, whisk 3 eggs; whisk in the soup, broth, poultry seasoning, pepper, and 2 tablespoons melted butter. Stir in the raw onion and celery. Crumble the cornbread, then add it along with the bread crumbs to the soup mixture and stir lightly just until all the bread is moistened adding more broth if needed. Spray the slow cooker with cooking spray; then pour the cornbread mixture in it and smooth out top. Slice the remaining 2 tablespoons butter into pats then place on top of the dressing. Cover the slow-cooker and cook on HIGH for about 45 minutes. Without removing the cover, reduce heat to low and cook for another 45 minutes. Remove cover and gently stir the mixture; cover and continue cooking on low for another 30 minutes or until veggies are tender.
SLOW-COOKER DRESSING
Here's an easy dressing that's perfect for Thanksgiving get-togethers. Once it's in the slow cooker, you're free to turn your attention to the other dishes. -Rita Nodland, Bismarck, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
SLOW COOKER CORNBREAD STUFFING/ DRESSING
Easy slow cooker cornbread stuffing or dressing recipe, homemade with simple ingredients (Italian herbs, butter, veggies, mushrooms, broth). No more soggy mess ever again!
Provided by Abeer Rizvi
Categories Side Dish
Time 2h10m
Number Of Ingredients 15
Steps:
- Add butter in a nonstick pot or pan over medium-high heat.
- When it's fully melted, add onions, celery, carrots, mushrooms and saute for a few minutes until veggies are partially softened and excess liquid from mushrooms has evaporated.
- Note: Use a multifunctional slow cooker that allows you to saute the vegetables the in the slow cooker. This way, you won't have to make another pot or pan dirty.
- Transfer this veggie mixture to a large greased crockpot (6 quart or larger).
- Add cornbread, bread cubes, poultry seasoning, Italian seasoning, salt, pepper, cream of chicken soup, eggs and broth (start with 1 cup broth and add more, if necessary).
- Mix until combined. The bread should feel slightly moist. It should not be soaking wet.
- Top with cubes of butter.
- Cover and cook on High heat for 2 hours or Low heat for about 3-4 hours or until bread is soft and everything is warmed through/ cooked through.
- Fluff the dressing with a fork.
- Check to see if the dressing is moist to your liking and mix in more broth, if necessary. Cover and cook for another 30 minutes on Low heat. You may have to do this if you prefer a "wet stuffing." Enjoy!
Nutrition Facts : Calories 124 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 403 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
SLOW-COOKER CORNBREAD DRESSING
From Southern Living Magazine. Southern Living says in the intro to the recipe, that it received one of the highest ratings in their test kitchen.
Provided by Juenessa
Time 4h20m
Yield 12-16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 248.4, Fat 8.2, SaturatedFat 3.1, Cholesterol 71.5, Sodium 1049.7, Carbohydrate 34.5, Fiber 1.5, Sugar 4, Protein 9
MAMA'S SOUTHERN CORNBREAD DRESSING
I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!
Provided by Mary Lynne Williams
Time 1h35m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Combine cornbread and stale bread cubes in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
- Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
- Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g
OVERNIGHT SOUTHERN CORNBREAD DRESSING
My family's longtime favorite. The dressing is best mixed the day before and refrigerated before baking.
Provided by MadisonMom
Categories Stuffing and Dressing
Time 10h55m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
- Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
- Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
- Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
- Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
- Bake in the preheated oven until golden brown, about 1 1/2 hours.
Nutrition Facts : Calories 262 calories, Carbohydrate 26.5 g, Cholesterol 159.7 mg, Fat 13.3 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 1063.5 mg, Sugar 3.8 g
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