Uploaded November 2017 | Updated September 2026, 2 weeks ago
This classic Cornbread Dressing or stuffing is convenient by using the Crock-pot or slow cooker. It is a basic recipe that can add other ingredients added like mushrooms, sausage, oysters, pecans or etc.
Ingredients:
2 packages Jiffy Cornbread (6 cups)
8 cups dry white bread
1/2 stick butter (2 ounces)
1 large onion
1 cup celery
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground sage (leaf sage would require 2 Tablespoons)
2 teaspoons poultry seasoning
2 (10.5 oz) cans cream of chicken soup
3 cups chicken broth
One bunch of fresh parsley chopped
Crumble your cornbread and cut up your white bread into 1 inch cubes, leave out to dry overnight.
Saute your onions and celery with 1 teaspoon salt until tender. Yes I realize I did not show you the salt, I apologize.
Combine all the ingredients then pour into the Crock-Pot.
Cook on HIGH for 2 hours or even up to 3 hours, OR cook on low for 4 to 5 hours.
After cooked you can turn down to "warm" setting for a couple hours to keep warm.
If you are running behind, mix all your ingredients except the broth, then pour heated broth over and mix again, then put into the Crock-Pot. This will speed things up by 15 minutes or so.
Please feel free to add extra things to your dressing/stuffing.
Thank you for watching!
This classic Cornbread Dressing or stuffing is convenient by using the Crock-pot or slow cooker. It is a basic recipe that can add other ingredients added like mushrooms, sausage, oysters, pecans or etc.
Ingredients:
2 packages Jiffy Cornbread (6 cups)
8 cups dry white bread
1/2 stick butter (2 ounces)
1 large onion
1 cup celery
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground sage (leaf sage would require 2 Tablespoons)
2 teaspoons poultry seasoning
2 (10.5 oz) cans cream of chicken soup
3 cups chicken broth
One bunch of fresh parsley chopped
Crumble your cornbread and cut up your white bread into 1 inch cubes, leave out to dry overnight.
Saute your onions and celery with 1 teaspoon salt until tender. Yes I realize I did not show you the salt, I apologize.
Combine all the ingredients then pour into the Crock-Pot.
Cook on HIGH for 2 hours or even up to 3 hours, OR cook on low for 4 to 5 hours.
After cooked you can turn down to "warm" setting for a couple hours to keep warm.
If you are running behind, mix all your ingredients except the broth, then pour heated broth over and mix again, then put into the Crock-Pot. This will speed things up by 15 minutes or so.
Please feel free to add extra things to your dressing/stuffing.
Thank you for watching!
