Can I use boxed cornbread mix for this recipe?

Absolutely! While homemade cornbread offers the best flavor, a good quality cornbread mix works perfectly for convenience. Prepare according to package directions, let it cool completely, then crumble for your dressing. Just note that some mixes are sweeter than others, which will affect your final flavor.

Why is my dressing too wet after cooking?

This usually happens if there's too much liquid or not enough cooking time. If your dressing seems too wet, remove the lid and cook on high for an additional 30 minutes to help evaporate excess moisture. Remember that it will continue to set slightly as it cools.

Can I make this dressing the day before and reheat it?

Yes! This dressing actually develops even better flavor overnight. Cool completely, refrigerate, then reheat in your slow cooker on low for 1-2 hours before serving, adding a splash of broth if needed to maintain moisture.

Is there a dairy-free alternative to the butter in this recipe?

Definitely. You can substitute the butter with olive oil for sautéing the vegetables and use dairy-free margarine or coconut oil for the top. The flavor profile will change slightly, but the dressing will still be delicious.

Best Slow Cooker Cornbread Dressing Recipe

Description

This Best Slow Cooker Cornbread Dressing is the ultimate comfort food for any fall or holiday gathering. Loaded with flavorful spices, creamy ingredients, and just the right amount of fluffiness, it’s the perfect addition to a Thanksgiving table or any family meal. Plus, the slow cooker method makes it hassle-free, leaving your oven free for other dishes!

Ingredients

Units Scale

For the Dressing:

6 tablespoons unsalted butter, thinly sliced, divided
1 large sweet onion, finely diced
1 cup celery, finely diced
8 cups cooked cornbread, crumbled
14-ounce can creamed corn
10.5-ounce can cream of chicken soup
2 cups chicken broth
4 large eggs, beaten
1 tablespoon dried parsley
1 1/2 teaspoons ground sage
1 teaspoon garlic salt
1/2 teaspoon ground black pepper

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Instructions

Prepare the Slow Cooker
Spray a 5-quart or larger slow cooker with cooking spray to ensure the dressing doesn’t stick and is easy to serve.
Sauté the Vegetables
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the finely diced onion and celery, cooking and stirring occasionally until softened, about 8-10 minutes.
Mix the Ingredients
Add the crumbled cornbread, creamed corn, cream of chicken soup, chicken broth, beaten eggs, parsley, sage, garlic salt, and ground black pepper into the slow cooker.
Combine Everything
Gently fold in the cooked onions and celery into the slow cooker mixture. Stir everything well to ensure all ingredients are evenly combined.
Add the Butter Topping
Place the remaining slices of butter evenly on top of the dressing mixture in the slow cooker.
Cook the Dressing
Cover the slow cooker with the lid. Cook the dressing on high for 3-4 hours or low for 5-6 hours, until the dressing is cooked through and the center is no longer wet. The edges should be golden and slightly crispy.
Serve and Enjoy
Once done, serve the cornbread dressing immediately or keep it warm in the slow cooker until ready to serve.

Notes

Sauté the Veggies: Sautéing the onions and celery before adding them to the slow cooker enhances their natural sweetness and adds a richer flavor.
Use Homemade Stock: If you have homemade chicken or turkey broth, it will provide a deeper, more robust flavor.
Check Consistency: If the mixture seems too dry during cooking, add a little more broth. If it’s too wet, cook uncovered for the last 30 minutes to reduce excess moisture.
Keep Warm: Use the “warm” setting on your slow cooker to keep the dressing at an ideal serving temperature.
Make It Ahead: To save time, you can prepare the cornbread mixture the night before and refrigerate it. In the morning, transfer it to the slow cooker, top with butter, and cook.

Nutrition

Serving Size: 1 serving
Calories: 275
Sugar: 7g
Sodium: 595mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 6g
Cholesterol: 90mg