SLOW-COOKER CORNBREAD DRESSING RECIPE - (4.6/5)
Provided by msippigrl
Number Of Ingredients 14
Steps:
- In a mixing bowl, whisk 1 large egg; then whisk in the pouches of dry cornbread mix with the water and skim milk. Bake in a heated cast iron skillet in a preheated 425°F oven for about 20 minutes or until golden, and the center is firm. Remove cornbread from skillet to a wire rack to cool. Chop the veggies and set aside. Remove the crusts from the bread and tear into pieces. Place in a food processor and using the steel blade, pulse into crumbs. Pour crumbs onto a jellyroll pan and place in a warm oven (not turned on) for about 10 minutes to dry out. Let cool on a wire rack. In an extra-large mixing bowl, whisk 3 eggs; whisk in the soup, broth, poultry seasoning, pepper, and 2 tablespoons melted butter. Stir in the raw onion and celery. Crumble the cornbread, then add it along with the bread crumbs to the soup mixture and stir lightly just until all the bread is moistened adding more broth if needed. Spray the slow cooker with cooking spray; then pour the cornbread mixture in it and smooth out top. Slice the remaining 2 tablespoons butter into pats then place on top of the dressing. Cover the slow-cooker and cook on HIGH for about 45 minutes. Without removing the cover, reduce heat to low and cook for another 45 minutes. Remove cover and gently stir the mixture; cover and continue cooking on low for another 30 minutes or until veggies are tender.
SLOW-COOKER DRESSING
Here's an easy dressing that's perfect for Thanksgiving get-togethers. Once it's in the slow cooker, you're free to turn your attention to the other dishes. -Rita Nodland, Bismarck, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; saute celery and onion until tender. Place stuffing cubes, celery mixture and seasonings in a large bowl; toss to combine. Gradually stir in broth., Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.
Nutrition Facts : Calories 226 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
SLOW-COOKER CORNBREAD DRESSING
From Southern Living Magazine. Southern Living says in the intro to the recipe, that it received one of the highest ratings in their test kitchen.
Provided by Juenessa
Time 4h20m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
- Pour conrbread 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, Southern Living used Pepperidge Farm Herb Seasoned Stuffing mix. They 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 so they suggest freezing the rest.
- **Cook time does not include preparing the cornbread.
Nutrition Facts : Calories 248.4, Fat 8.2, SaturatedFat 3.1, Cholesterol 71.5, Sodium 1049.7, Carbohydrate 34.5, Fiber 1.5, Sugar 4, Protein 9
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