Name: Slow-Cooker Cornbread Dressing
Yield: 4 servings
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

Servings: 4 persons

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

1
Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
2
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.
3
Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Slow-Cooker Cornbread Dressing

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