Crock Pot Cornbread Dressing
Transform your holiday table with this irresistibly moist and flavorful Crock Pot Cornbread Dressing. This slow-cooked classic combines crumbled cornbread, cubed day-old bread, and aromatic sautéed onions and celery, all brought together with richly seasoned chicken broth, melted butter, and a hint of sage and poultry seasoning. Perfectly crafted to save oven space, this stress-free dish cooks to golden perfection in your crock pot, making it an ideal side dish for Thanksgiving or any family gathering. With only 20 minutes of prep time and 4 hours of hands-off cooking, this crowd-pleaser delivers comfort and convenience in every bite. Garnish with fresh parsley for a vibrant finishing touch that pairs beautifully with tender turkey, ham, or roasted chicken.
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Recipe Information
Ingredients
- 6 cups (crumbled) Cornbread
- 2 cups (cubed) Day-old bread
- 3 cups Chicken broth
- 1 large (diced) Onion
- 3 stalks (diced) Celery
- 0.5 cup (melted) Butter
- 3 large (beaten) Eggs
- 1 tablespoon Poultry seasoning
- 1 teaspoon Dried sage
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Prepare the cornbread a day in advance or use store-bought cornbread. Crumble it into a large mixing bowl.
Add the cubed day-old bread to the bowl with the crumbled cornbread.
In a medium skillet, sauté the diced onion and celery in 2 tablespoons of butter over medium heat until softened, about 5-7 minutes. Let the mixture cool slightly.
In a separate bowl, combine the chicken broth, melted butter, and beaten eggs. Mix well.
Add the sautéed onion and celery to the bowl with the cornbread mixture, along with the poultry seasoning, dried sage, salt, and black pepper. Stir until evenly distributed.
Gradually pour the liquid mixture (chicken broth, butter, and eggs) over the cornbread mixture, mixing gently until the dressing has a moist but not soggy consistency.
Grease the inside of a 6-quart crock pot with butter or non-stick cooking spray.
Transfer the dressing mixture into the crock pot and spread it out evenly.
Cover the crock pot with its lid and cook on low for 4 hours, or until the dressing is set and lightly browned around the edges.
Check the seasoning and adjust salt and pepper if needed. Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
