Description
A delicious and easy cornbread dressing made in a slow cooker, perfect for holiday meals or any comfort food craving.
Ingredients
Scale
- 5 cups cornbread, dried out and crumbled
- 2 cups chicken broth
- 1/2 cup butter
- 1 cup celery, diced
- 1 cup onion, diced
- 4 large eggs
- 1 tablespoon dried sage
- Salt and pepper to taste
Instructions
- Dry out the cornbread overnight if possible, then crumble it into a large bowl.
- In a skillet, cook the diced celery and onion in butter until translucent.
- Whisk together the eggs and chicken broth, and pour over the cornbread.
- Add the cooked celery, onion, sage, salt, and pepper to the cornbread mixture and combine gently with your hands.
- Grease the slow cooker with butter or non-stick spray.
- Pour the mixture into the slow cooker, cover, and cook on low for 4-5 hours.
- Check for doneness by pressing the middle; if clear liquid seeps up, it needs additional time.
- Let sit for 10 minutes before serving.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth; for a crispy topping, briefly place under the broiler before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg