Recipes,  Side Dish

Crock Pot Cornbread Dressing

Here’s the deal

In the South we call it dressing, not stuffing. It’s baked outside the bird, not inside. It’s made with mostly cornbread and little stale bread or leftover biscuits. Everyone thinks theirs is the best. Mine is the best.

This stays warm all day long, even for 2nds and leftovers that night with a roll and slice of turkey, along with a spoonful of cranberry sauce. It stays warm and moist all day because it stays covered in your slow cooker, or crock pot. It is just the best way. Trust me.

Crock Pot Cornbread Dressing


  • 6 cups cornbread cooked (I use either an 8x8 or 9x9 pan cooked the night before)
  • 8 slices day old bread or stale biscuits
  • 4 eggs
  • 1 medium onion chopped
  • 1 ⁄2 cup celery chopped
  • 1 1 ⁄2 tablespoons sage or 1 1⁄2 tablespoons poultry seasoning
  • 1 ⁄2 teaspoon black pepper
  • 2 10 1/2 ounce cans cream of chicken soup
  • 2 10 1/2 ounce cans chicken broth or 2 (10 1/2 ounce) cans turkey broth
  • 1 ⁄4 cup butter
  • salt and pepper


  1. Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
  2. Crumble the breads.
  3. Add all other ingredients except butter. Salt to taste.
  4. Pour into a sprayed crock pot.
  5. Dot with butter.
  6. Cover and cook on high for 2 hours or on low for 4 hours.

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