Slow-Cooker Cornbread Dressing

By CarolineNGa

Southern Living

NOVEMBER 2005

Ingredients

• 4 1/2 cups cornbread crumbs
• 1 (16-ounce) package herb stuffing mix
• 2 (10 3/4-ounce) cans cream of chicken soup
• 2 (14-ounce) cans low-sodium chicken broth
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 4 large eggs
• 1 tablespoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter, cut up

Preparation

Step 1

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.

Pour cornbread 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, we used Pepperidge Farm Herb Seasoned Stuffing mix. We 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; just freeze the rest.