Thursday, November 17, 2011

{ Slow Cooking Thursday }

So, Thanksgiving is just around the corner, how about a side dish cooked in the crockpot????

Here's my recipe today, for some Cornbread Dressing. Enjoy!

Slow Cooker Cornbread Dressing

5 cups crumbled cornbread
1 (14-oz.) package herb stuffing
2 (10 3/4-oz.) cans cream of chicken soup
2 (14-oz.) cans chicken broth $
1 large sweet onion, diced $
1 cup diced celery $
4 large eggs, lightly beaten $
1 tablespoon rubbed sage
1/2 teaspoon pepper $
2 tablespoons butter, cut up $


1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.

Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.


  1. I don't have any exciting slow cooking recipes so I posted dessert today. :-)

  2. I just love the ease of making things in the crockpot. Stuffing is a great idea! I linked a yam and apple casserole that is gluten free and no added sugar. I bet it could be made in a crock pot too.

  3. My cousin's wife is from Alabama and always makes a wonderful corn bread stuffing. Since we are staying home this year I'm going to make this one!! Thanks.

  4. I love stuffing, and this is a great way to prepare it!


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