Cornbread Dressing

10 ingredients
5 steps

Ingredients

  • 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

Directions

  1. 1
    Combine first 9 ingredients in a large bowl.
  2. 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.
  3. 3
    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.
  4. 4
    TRY THIS TWIST!
  5. 5
    Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step

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