Description
This slow cooker cornbread dressing recipe is a flavorful and moist side dish perfect for holidays or family meals. Featuring a blend of savory ingredients such as onions, celery, and spices, it’s an easy and hassle-free way to prepare dressing with minimal effort.
Ingredients
Units
Scale
Main Ingredients
-
- 6 tablespoons unsalted butter, thinly sliced, divided
- 1 large sweet onion, finely diced
- 1 cup celery, finely diced
- 8 cups cooked cornbread, crumbled
- 14 ounce can creamed corn
- 10.5 ounce can cream of chicken soup
- 2 cups chicken broth
- 4 large eggs, beaten
Seasonings
- 1 tablespoon dried parsley
- 1 1/2 teaspoons ground sage
- 1 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Slow Cooker: Spray a 5-quart or larger slow cooker with cooking spray to ensure the dressing does not stick during cooking.
- Sauté the Vegetables: In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the onion and celery, cooking and stirring occasionally until the vegetables are softened, about 8-10 minutes.
- Combine Wet and Dry Ingredients: In the slow cooker, add the crumbled cornbread, creamed corn, cream of chicken soup, chicken broth, eggs, parsley, sage, garlic salt, and black pepper. Then, add the cooked onion and celery from the skillet.
- Mix Ingredients: Stir all the ingredients in the slow cooker to combine evenly. Ensure the ingredients are well mixed to create a consistent texture.
- Add Butter on Top: Place the remaining butter slices on top of the mixture to promote even cooking and a rich flavor.
- Cook the Dressing: Cover the slow cooker with the lid and cook on high for 3-4 hours or on low for 5-6 hours until the dressing is cooked through. The center should no longer be wet.
- Serve: Once cooked, serve the cornbread dressing immediately. If not serving right away, set the slow cooker to the warm setting.
Notes
- Sauté the Veggies: For enhanced flavor, sauté the celery and onion in butter before adding them to the slow cooker. This helps soften the vegetables and intensifies their sweetness and depth.
- Use Homemade Stock: Use homemade chicken or turkey stock for a richer taste, enhancing the overall flavor of the dressing.
- Check Consistency: If the dressing appears too dry during cooking, add additional broth. Conversely, if it seems too wet, cook it uncovered during the last 30 minutes.
- Keep It Warm: Once fully cooked, keep the dressing warm in the slow cooker’s warm setting until ready to serve, ensuring it maintains the perfect temperature for your meal.
- Test for Doneness: Ensure the center of the dressing is set and no longer wet. The edges should be golden brown, with the dressing boasting a light, fluffy texture.
- Make Ahead: Prepare the cornbread mixture the night before, excluding the butter. Store it in the refrigerator, then add it to the slow cooker in the morning, top with butter, and start cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
