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Crockpot Cornbread Dressing

Crockpot cornbread dressing - featured image
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This easy Southern comfort food classic features tender, flavorful cornbread dressing made effortlessly in the slow cooker. Perfect for holidays or Sunday suppers, it’s moist, hands-off, and always a crowd-pleaser.

Ingredients

Scale
  • 8 cups crumbled cornbread (about 1.3 kg or 2 lbs 14 oz)
  • 4 cups day-old white bread, torn into pieces (about 200g or 7 oz)
  • 1/2 cup unsalted butter, melted (113g or 1 stick)
  • 1 large yellow onion, diced (about 200g or 7 oz)
  • 3 stalks celery, diced (about 120g or 4 oz)
  • 2 to 2 1/2 cups low-sodium chicken or vegetable broth (475-600ml or 2–2.5 cups)
  • 2 large eggs, beaten
  • 2 tbsp fresh sage, chopped (or 2 tsp dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp poultry seasoning (optional)
  • 2 tbsp fresh parsley, chopped (optional)
  • Nonstick spray or butter (for greasing slow cooker)

Instructions

  1. Crumble the cornbread into a large mixing bowl. Tear the white bread into pieces and add to the bowl. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add diced onions and celery with a pinch of salt. Sauté until soft and translucent, about 7-8 minutes, stirring often.
  3. Add sautéed onion and celery (with all the butter) to the bowl of cornbread and bread. Pour in 2 cups of broth. Add beaten eggs, sage, thyme, poultry seasoning (if using), salt, and pepper. Mix gently until just combined.
  4. Check the moisture level: the mixture should be moist but not soupy. Add up to 1/2 cup more broth if needed, a little at a time.
  5. Grease the slow cooker insert with nonstick spray or butter.
  6. Spoon the dressing mixture into the prepared slow cooker. Pat down gently but do not pack tightly.
  7. Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 to 2.5 hours). The edges should be set and lightly golden, and the middle should be firm but moist.
  8. Check for doneness: insert a spoon into the center—if it comes out clean and the dressing feels set, it’s ready. If still wet, cook another 15-20 minutes.
  9. Turn off the slow cooker and let the dressing rest with the lid off for 10-15 minutes before serving.
  10. Sprinkle with chopped parsley if desired and serve warm straight from the slow cooker.

Notes

For gluten-free, use gluten-free cornbread and bread. For dairy-free, substitute vegan butter or olive oil. Add cooked sausage or chicken for a heartier dish. Check moisture before cooking; mixture should be moist but not soupy. Let rest before serving for best texture. Can be made ahead and reheated with a splash of broth.

Nutrition

Keywords: crockpot cornbread dressing, slow cooker dressing, southern dressing, Thanksgiving side, holiday dressing, easy cornbread dressing, comfort food, make ahead, gluten-free option, vegetarian option

Find it online: https://pokirecipes.com/crockpot-cornbread-dressing-recipe-easy-southern-comfort-food/