Easy crockpot cornbread dressing has all the flavor of the traditional recipe but frees up valuable oven space! It comes out light and fluffy every time. It's the perfect holiday side dish!
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
Storage:Remove crock pot dressing from the crock and refrigerate within two hours.If it's been left out over two hours or so while you chatted just go ahead and throw it away - it's not worth a night in the emergency room.Leftover dressing can be stored, tightly covered, in the refrigerator for up to 3 days - or frozen for up to 3 months.Tips:
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 ½ 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 ½ 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.