Classic Thanksgiving side dish is melt in your mouth moist and buttery, with bursts of sage, onion, and celery in every single bite.
❤️ Why you'll love it
I've made classic Southern cornbread dressing even better by adapting my favorite family recipe for the slow cooker and freeing the oven up for all those pecan pies you're planning on making!
🧾 Ingredients
- Don't make the herb stuffing mix you'll just need the mix itself.
- Cream of chicken soup brings in moisture and creamy flavor but you can use any cream soup you prefer.
- I love to add poblano pepper. You could use jalapeno, chipotle, bell pepper, or just leave it out.
And this recipe is mindless and foolproof. You just dump everything in, set the heat and timer, and move off to your next cooking chore.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Stir together everything but the wet ingredients and butter in a 6 quart slow cooker that you've greased.
- Blend the corn, stock, and beaten eggs together.
- Mix into the other ingredients in the slow cooker.
- Dot with butter and cook, covered, on LOW for 4 hours or until cooked through and set.
🥫 Storage
Leftover dressing can be stored, tightly covered, in the refrigerator for up to 3 days - or frozen for up to 3 months.
💭 Tips
Expert Tip - Make it ahead by combining the dry ingredients the day before in the crock. Cover and refrigerate overnight then finish the recipe the next day.
- For a vegetarian option use cream of celery soup instead of cream of chicken and vegetable stock instead of chicken stock. Be sure to check your herb stuffing mix for animal products as well.
- 1 9x9-inch square of cornbread will make about 4 1/2 cups of crumbled. If you have a little more or a little less it's fine.
- Use cornbread that's a day or two old for best results.
- If you like sausage in it just brown 1/2 pound of bulk pork sausage, drain, and stir into the dry ingredients before stirring in the egg mixture.
- This recipe was made in a 6 quart crockpot.
- You can also bake this in a covered casserole dish if you prefer. Just bake at 375F for 50 minutes, or until cooked through.
👩🍳 FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
Yep. You can assemble it about a day ahead and store it in the refrigerator, tightly covered. Since you're starting from cold I'd give the slow cooker an extra hour or two.
It freezes relatively well. It's so easy I wouldn't make it ahead and freeze it but if you have leftovers you could freeze and then serve it with chicken and gravy later on. The texture changes just a touch.
Related recipes
Once you get the Southern cornbread dressing handled you're still going to need a few things to even out the table. Here are a few of my favorites Thanksgiving side dishes -
If you're looking for more slow cooker recipes be sure to check out this great collection!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Slow Cooker Cornbread Dressing
Print Add to CollectionEquipment Needed
Ingredients
- 4 1/2 cups cornbread, crumbled
- 14 ounces herb stuffing mix
- 10 3/4 ounces cream of chicken soup, undiluted
- 14 ounces creamed corn
- 28 ounces chicken stock, you might not use all of it
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1 poblano pepper, fire roasted and diced - optional but yummy
- 4 eggs, beaten
- 1 tablespoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup unsalted butter, cut up in small cubes
Instructions
- Stir together everything but the butter in a 6 quart slow cooker that you've greased.
- Dot with the butter.
- Cook, covered, on LOW for 4 hours or until cooked through and set.
- Fluff with fork if needed.
Notes
- For a vegetarian option use cream of celery soup instead of cream of chicken and vegetable stock instead of chicken stock. Be sure to check your herb stuffing mix for animal products as well.
- 1 9x9-inch square of cornbread will make about 4 1/2 cups of crumbled. If you have a little more or a little less it's fine.
- Use cornbread that's a day or two old for best results.
- If you like sausage in it just brown 1/2 pound of bulk pork sausage, drain, and stir into the dry ingredients before stirring in the egg mixture.
- This recipe was made in a 6 quart crockpot.
- You can also bake this in a covered casserole dish if you prefer. Just bake at 375F for 50 minutes, or until cooked through.
Nutrition
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We'll never share your email or send you spam. Pinkie swear.First Published November 6, 2017 -- Last Updated: November 5, 2020 with better images and instructions.
Amber
How many people does this feed? I don’t see the servings, but I may have overlooked them.
Marye
12 -very generously. It fills a 6 quart crock pot. The servings are in the recipe card at the bottom of the page. 🙂
Amelia Bautista
Can this be made in the oven? If so how long? And what temp?
Marye
yes, bake it, covered, for about 45 minutes at 375F