Crock Pot Dressing With Cornbread
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It isn’t the holidays without a serving of my Grandmama’s moist and delicious crock pot dressing with cornbread.
There is nothing like Southern cornbread dressing for Thanksgiving! Moist and delicious, this slow cooker stuffing recipe is best served warm with sides of cranberry sauce and ample amounts of chicken or turkey inside.
Often reserved as an exclusive , my grandmother changed all of that with her slow cooker chicken and cornbread dressing recipe. Now we have this and family favorite all year long thanks to the little effort involved in preparing it.
This easy crock pot dressing is full of delicious ingredients, like homemade cornbread, cream of chicken soup, chicken broth, boiled eggs, and the meat of your choice. All you have to do is prep the ingredients, mix them all together, and layer them in the slow cooker. In a few hours, your crockpot stuffing will be ready to go onto the Thanksgiving table. Just think about that you’ll save!
I’ve often said there is no sight prettier than an old lady with a casserole dish. But the sight of my Grandmother toting her crock pot had it beat by far! This is from my grandmother Lucille’s recipe files to you. Enjoy!
Recipe Ingredients
- Cornbread (here are our hot water cornbread and Dixie cornbread recipes)
- Hamburger or hot dog buns
- Cream of chicken soup
- Stick of butter
- Ground sage
- Chopped turkey
- Chicken
- Onion
- Boiled eggs
- Broth
Crumble up your cornbread into bread cubes. Add the crumbled-up buns as well. This is in a really really large bowl (I think four quarts).
Chop up your eggs and onion. Add those in.
Add in onions, egg, sage, melted butter, 1 can of cream of chicken soup, and chicken stock.
Stir that up really well.
Take a bite just to taste it 😁. SO GOOD! At this point, my taste buds are pretty excited about crock pot dressing!
Now take that other can of cream of chicken soup and spread half of it in the bottom of your slow cooker.
Top with 1/3 of the dressing mixture.
And 1/2 of the turkey.
Repeat again, ending with the stuffing mix.
Spread the remaining half of the cream of chicken soup over the crock pot dressing
Cover your slow cooker and cook on low for 3 hours and it’s ready to serve!
Enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to four days.
Recipe Notes
- Rather not use canned cream of chicken soup? Make your own with this recipe.
- You can omit the meat if you like, or even use a rotisserie chicken in place of having to cook the or .
- Are you looking at this and thinking “Well my Mama always added chopped celery” or “My mama never used onion…”? Then go ahead and add celery or leave out the onion. Make it your own! Other vegetable additions include a cup of sliced mushrooms.
- If you’re adding celery, you can also substitute one of the cans of cream of chicken soup for cream of celery soup too. The same goes for the mushrooms and cream of .
- Why the buns? They help hold the stuffing together and give it body. Everyone I now adds in some “light bread” to their crock pot stuffing. It just works and it’s delicious. Hint, put these out on the counter first thing in the morning so they can get a little stale. This makes them easier to crumble. You can make out of any leftover as well (whether that’s or French ). As long as it isn’t , it doesn’t have to be one of these bun varieties.
- To make this in the oven instead, follow the instructions but layer the ingredients in a 9×13-inch baking dish instead. Bake uncovered for 45 minutes to 1 hour at 350 degrees.
- If you want to add more flavor, add a teaspoon of poultry seasoning or a 1/4 cup of chopped fresh parsley.
- You could also add 1/2 to 1 cup of chopped pecans or chopped walnuts to the cornbread mixture, or 1/2 cup of dried raisins, cranberries, or chopped dried apricots.
Recipe FAQs
What do you serve with crock pot cornbread dressing?
Serve your slow cooker stuffing for with other popular side dishes, like French’s green bean casserole, mashed potato, and honey glazed carrots. As mentioned above, it also tastes great with roast chicken or turkey and a side of cranberry sauce. You can also use this crock pot dressing recipe to stuff bell peppers or summer squash for something different.
Can I make my slow cooker cornbread dressing in advance?
Yes, you can definitely make this dressing recipe ahead of time. You can either prep the ingredients until you place them in the slow cooker and leave them covered in the fridge overnight. Otherwise, the cooked crock pot stuffing will last in the fridge for up to four days, so you can reheat as needed.
Check out these other sensational slow cooker recipes:
Pot Roast Recipe In A Crock Pot
AMAZING & EASY Crock Pot Chicken Lettuce Wraps
Crock Pot Turkey Breast: Flavorful, Juicy, Perfect!
Ingredients
- 3-4 cups shredded turkey or rotisserie chicken optional
- 3-4 cups broth from your turkey or canned
- 2 pans cornbread 9-inch
- 1 medium onion chopped
- 2 hard boiled eggs chopped
- 1/2 cup butter, melted or one stick
- 2 cans cream of chicken soup
- 2 tablespoons dried sage
- 2 buns hot dog or hamburger
Instructions
- Set aside one can cream of chicken soup and the turkey (or chicken).3-4 cups shredded turkey or rotisserie chicken, 2 cans cream of chicken soup
- In a large bowl, crumble the cornbread and buns. Add all other ingredients. Stir until well mixed.3-4 cups broth, 2 pans cornbread, 1 medium onion, 2 hard boiled eggs, 1/2 cup butter, melted, 2 cans cream of chicken soup, 2 tablespoons dried sage, 2 buns hot dog or hamburger
- In the bottom of a 6-quart slow cooker, spread half of the remaining can of cream of chicken soup. Top with 1/3 of the dressing mixture and 1/2 of the meat. Add another 1/3 of the dressing and remaining meat, then the remaining stuffing mix. Spread the rest of the cream of chicken soup over the top.2 cans cream of chicken soup
- Cover the slow cooker and cook on low for 3 hours. Serve hot.
Notes
Nutrition
This recipe featured on Meal Plan Monday.
If the only prayer you said in your whole life was “thank you” that would suffice. ~Unknown
Click here to get my recipe for Giblet Gravy, perfect with Crock Pot Dressing!
This recipe looks so good. I’ve been trying to find a recipe that I like that doesn’t turn out so dry and dense. This looks perfect. I love that you have meat and boiled eggs in it. That’s the way that my Mema fixes it. She uses chipped up pork chops that she’s boiled up. I’m going to give this a try this weekend. If we like it, it will be another thing off my recipe “bucket” list.
I have a question , can u make a meatloaf in a crockpot , and if so could u post a recipe please , ty , and have a very blessed day.
Can you add oysters to this-we always had oyster dressing for Thanksgiving.
Our family cornbread dressing varies in ingredients as these things do, but I have to share my mom’s cooking method. It’s the best if you like crunch! We moisten the dressing enough that it holds together, and make patties – much like burgers and bake the dressing on a baking sheet. Everybody gets crunchy dressing! Whenever we make dressing, we make loads of it, and bake as much as we need for a meal at a time. The browned dressing patties are very attractive arranged around the edge of the turkey platter. And everyone walks around eating leftovers out of hand like they are cookies! 🙂
My MIL makes the best of both worlds–crunchy and moist. She puts the dressing in the pan, then uses her hands to make it into little pointy peaks. Then, she pours the broth into the side of the pan about halfway up the dressing.
Dare I say that it’s better than my mama’s?? (same recipe, but broth all mixed in completely). At least I married someone from the same general area as me, and our dressing recipes are very similar. My brother married a yankee, and they have *gasp* stuffing. My marriage would never have survived that.
Some friends were telling me about a sandwich they got at a restaurant in Pigeon Forge recently. It was turkey between dressing patties on bread (I don’t remember what kind) and the sauce was cranberry sauce mixed with mayonnaise! Sounded different but yummy.
Pan fried dressing patties is now our favorite way to have dressing! I made this recipe but we all realized we like crunchy dressing best. I remembered your comment here and grabbed a frying pan and some oil and started making some patties! Thanks for the idea! Never would have come up with that one. Tonight had leftover patties from an office party with Chicken Pot Pie insides poured over the top. Very tasty.
Now see u learn something new everyday , even in my old age, but i did not know u can use hotdog buns in your dressing.Even though it looks sooo good , i didn’t even know u could put this in a crock pot.Wow , now i’m even more wanting to start this delicious recipe , ty so much sweetie , love all u do for us all.
I HAVE NEVER COOKED DRESSING IN A CROCKPOT BEFORE. VERY INTERESTING. I SAUTE MY ONIONS, AND CELERY TILL TENDER AND THEN ADD TO THE CORNBREAD CRUMBS. I DO ADD THE CREAM OF CHICKEN AND CREAM OF CELERY SOUP IN MINE, ALSO ADD 2 RAW EGGS ALONG WITH THE BOILED EGGS. DO DO THE SAGE THING FAMILY DONT LIKE THE SAGE TASTE. ALWAYS USE FRESH HOME MADE CORNBREAD. USE THE BROTH FROM A HEN AND ALSO ADD CHOPPED CHICKEN IN MY DRESSING. YUMMY.
Why boiled eggs???
1. Because my grandmother and her grandmother and her grandmother added them.
2. Because they are utterly delicious in this.
🙂
Theresa! Thank you for the idea of adding the eggs raw. Trying to recreate my Mom’s dressing and with the added raw eggs – this should do it.
Miss Christy: God bless you girl! You can cook!!!!!!!!
This is such a great idea to cook the dressing in the crock pot! I basically make the same dressing only I have always put it in the oven. Now that just makes more room in the oven for PIES!!!
I still pour my bacon grease in the coffee can, just like my Grandma did! Maybe it’s an Arkansas thing?! LOL! Pig Sooie!
Hey Angie,
Am from Missouri and have always used a coffee can for my bacon grease. I use it also to fry pork chops and breaded sirloin steaks in as well.
Bill
I’ve searched for the ideal stuffing to go with my Thanksgiving Meal and this one if going to be yummy. You haven’t let me down yet…Thanks….
Hey Christy! I have been making your cornbread dressing out of your recipe book since 2010! It is my favorite! Is this an updated recipe? Does it change the taste much with the added can of soup and bread? I am getting ready to make this on Thanksgiving and just wanted to check. Thank you for sharing your gift of recipes and talents with us!
Can’t do the sage (it really gives me indigestion). Noticed there was no cranberry sauce. Gotta have cranberry sauce with dressing … ALWAYS!
I used frozen cranberry banana salads, as pictured on the plate, cranberry sauce at its most noble existence ! 🙂