Cornbread Dressing (Easy & Moist!)
I read another book for the kids! Click here to watch Green Eggs and Ham.
Thanksgiving is coming faster than ever this year and I have some recipes I’m going to do my best to get up here while we still have time. Next week I’ll also post my full menu of Thanksgiving suggestions complete with tutorials but today I’m going to show you how easy it is to make moist and delicous cornbread dressing.
Yesterday as I chatted away about Thanksgiving on the Southern Plate Family Facebook Page, Laurie Sawyer Johnson chimed in with a comment that just about summed it all up when she said. “Everyday is Thanksgiving at my house. We all have so much to be thankful for these days.” Amen Laurie, you are a wise woman. We all do have so very much to be thankful for and these days are ones in which I think we are better able to see just what it is we hold of true value in our lives.
Yesterday I was talking to Mama about how lucky we are that we don’t come from money, that we come from financially poor ancestors and how this has shaped our view of what really matters in life. I would like to say that I’d be the same person if I was brought up in a financially wealthy family but I really don’t believe I would be. If anyone could raise kids amidst money and have them walk a straight line though, it would have been my parents.
But you know, we never had much and so Mama and Daddy compensated by spending time with us, making things from scratch, recycling household items into toys and overall investing time in their kids when they couldn’t invest money. That taught me integrity, values, and created in me a thankful heart while keeping my eyes ever open to the richness of relationships.
Every time I look around me now, I can’t help but be humbled and amazed at how much I have to be thankful for. Happy Thanksgiving to you, for the next 365 days.
You’ll need: cream of chicken soup (two cans), stick of margarine or butter (whatever you have), ground sage, turkey, onion, and broth.
Now I’m using my broth from cooking the turkey but you can use canned broth if you like (just go by the measurements in the ingredients list below).
You can also omit the meat if you like, or even use a rotisserie chicken in place of having to cook it.
Are you looking at this and thinking “Well my Mama always added chopped celery” or “My mama never used onion…” then go ahead and add celery or leave out the onion. Make it your own!
You’re going to need some cornbread, about two quarts worth which is pretty much a double recipe (get Terri’s recipe by clicking here).
I just cook mine in a 9×13 pan and then I know I’ll have enough. Don’t worry about cooking it in cast iron or anything like that because we’re going to saturate it with broth and lots of good stuff anyway so a crispy crust isn’t going to do you much good. Special thanks to Debbie Strum for my fine white corn meal that I used in this!
You’re also going to need some chopped, boiled eggs.
Mine were camera shy at first so I had to cut them up a bit and force them on camera. Don’t worry, I am much more understanding of people who are camera shy than I am of eggs. Muwahaha!
Okay so here we go…
Crumble up your cornbread. This is in a really really big bowl (I think four quarts).
Chop up your onion and add that in
add in eggs
and sage
pour in melted butter or margarine
(whatever you have on hand)
pour in broth
Man that makes the sage look ugly…
and one can of cream of chicken soup
stir that up really well
Take a bite just to taste it 
Now take that other can of cream of chicken and spread half of it in the bottom of your slow cooker
Top with 1/3 of the dressing mixture
and 1/2 of the turkey
then another 1/3 of the dressing
the remainder of the turkey
and the rest of the dressing
Spread half of the cream of chiken soup over the dressing
Cover and cook on low 3 hours and it’s ready to serve!
Okay so I totally forgot to take a photo of this. I made the plate to take a photo of and in the process kind of forgot about the camera and started eating. So the final photograph is of a plate I made the next day with the leftovers
Ingredients
- 3-4 Cups Shredded Turkey (can substitute chicken or omit entire)
- 2 cans cream of chicken soup
- 2 quarts cornbread
- 2 tablespoons dried sage
- 1 medium onion, chopped
- 2 hard boiled eggs, chopped
- 1/2 cup (one stick) margarine, melted
- 3-4 cups broth (from your turkey or canned)
Instructions
- Set aside one can cream of chicken soup and the turkey (or chicken). In large bowl, crumble cornbread and add all other ingredients. Stir until well mixed. In bottom of 6 quart slow cooker, spread half the remaining can of cream of chicken soup. Top with 1/3 of the dressing mixture and 1/2 of the meat. Add another 1/3 of the dressing and remaining meat, then the remaining dressing. Spread the rest of the cream of chicken soup over top. Cover and cook on low for 3 hours. Serve hot.
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Ingredients
- 3-4 Cups Shredded Turkey (can substitute chicken or omit entire)
- 2 cans cream of chicken soup
- 2 quarts cornbread
- 2 tablespoons dried sage
- 1 medium onion, chopped
- 2 hard boiled eggs, chopped
- 1/2 cup (one stick) margarine, melted
- 3-4 cups broth (from your turkey or canned)
Instructions
- Set aside one can cream of chicken soup and the turkey (or chicken). In large bowl, crumble cornbread and add all other ingredients. Stir until well mixed. In bottom of 6 quart slow cooker, spread half the remaining can of cream of chicken soup. Top with 1/3 of the dressing mixture and 1/2 of the meat. Add another 1/3 of the dressing and remaining meat, then the remaining dressing. Spread the rest of the cream of chicken soup over top. Cover and cook on low for 3 hours. Serve hot.
Print This Recipe
*This recipe is on SouthernPlate.com using cooked chicken breasts and canned broth, you can find that post by clicking here. This recipe is also listed in the cookbook on page 128 using a cooked whole chicken as well. It is easily adaptable either way you go so I just thought I’d bring you another full tutorial for those of you who may be using turkey and broth from cooking the turkey.
If the only prayer you said in your whole life was
“thank you”
that would suffice.
~Meister Eckhart. Submit your positive or uplifting quote (or read some more!) by clicking here.
~~~~~~~~~~~~~~~~
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Posted by Christy Jordan
on Nov 10 2010. Filed under Crock Pot, Holiday Favorites!, Holidays, Main Course.
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When I was little we had a large Pyrex bowl in that same green floral pattern. It had a lid too. I broke it.
I remember carrying it and tripping and the bowl flew from my hands and broke into a couple large pieces.
OK, I’m heading out to Food Lion right now to get my turkey. I will pick up some corn meal to see if I can pull it off. My dressing is usually dense and chewy or dry and crunchy. I want the kind like they serve in a school cafeteria – crazy, I know. I’m hoping this will be it. I will report back soon.
My Mom retired from cooking at school cafeteria,They always had the best dressing I would always try to go for their Thanksgiving dinners~
Hi
I have been searching for that recipe for 40 years. Yes there is no better dressing than in school. Would you please please share the recipe?
Thanks so Much!
This looks like a great way to use up leftover turkey and even the leftover gravy in place of the cream of chicken soup. I’ll have to make it for sure!
I love that stuff.I will be making this.Thanks for sharing this recipe.
First time poster. I found your book on Amazon yesterday. I’m buying the Kindle version.
In Loving Memory of Mama (June B.) :
Here is our family recipe for turkey dressing.It’s the best I’ve ever had. Simple ingredients, including cold grits so you know its southern. I’ve eaten this dressing at Thanksgiving and Christmas for as long as my memory serves me. I’m know for sure the recipe is at least sixty years old. This is copied verbatim from mama’s recipe. I hope you use it sometime and enjoy it as much as we do. Good with turkey or baked chicken.
1 long loaf of white bread (week old)
1 cup cornbread stuffing (Pepperidge Farms)
4 eggs
1 1/4 medium size onion, chopped
1 1/2 cups celery, chopped
4 cups cooked (COLD) grits
Turkey broth, room temperature or colder ( I have also used canned chicken stock in a pinch)
1 stick margarine, melted
1 teaspoon poultry seasoning
black pepper to taste
In a big pan, break bread into 1 inch pieces and crumble COLD grits. (Cook grits the day before and refrigerate.)
Pour broth over mixture, beginning with 1 1/2 to 2 cups.
Add remaining ingredients, except stuffing and mix thoroughly with hands.
Add the 1 cup of cornbread stuffing and additional broth as needed and mix to the consistency of cooked oatmeal.
Tip: Reserve one quart of mixture to cook later unless cooking for more than 12.
Bake remaining mixture at 425 degrees in a two quart Pyrex dish (8″ X 11 1/2″ X 2″) for 35-45 minutes that has been well greased with margarine.
This will easily serve 12. Serve hot.
Can be made two days and refrigerated prior to cooking and serving.
Oh my heavens! I just made this for the first time.. have never attempted any type of dressing as my mama makes the best EVER, but this was Awesome and easy… messed up a little on the amount of chicken broth, so it is a little to moist, but the flavor is AWESOME!
Thought i might try tuis recipe this weekend…..i have never made dressing but i thought this looked pretty easy. What Suze slow cooker did you use? Love your site….use it all the time and I have your cookbook on my Christmas list!
I made this yesterday (with chicken). YUMMMMMYYYYY! Also made your Chocolate Pound Cake and your Chocolate Icing…Mmmmm…Mmmm Good!
Making this as I write…….trying not to eat all the cornbread before I put it all together! Can’t wait to try this!
Have this in the crock pot cooking right now – smells just like my MIL’s cornbread dressing. There are only 2 of us in the house and I eat very little, so I know this will be going to work with my husband to share tomorrow. Sure makes a big ole pot of chicken!!!
It does make a lot. Your husbands co-workers will LOVE you though!!
Cooking this now, but cut it in half for our family. My kids are super picky (read: crazy!) and won’t eat much, so it’s really just for hubby and me. But it smells great!!! Of course, I’ve never made anything from this site that wasn’t amazing! ;o)
Edited to add; I cut the recipe in half for just us!
OMG!!!! Made this today with chicken. It was to die for, I made it along with my speciality, broccoli, rice, and cheese cassarole. Whole family loved it.
So glad to hear it was hit with everyone Linda!!
Christy, I made this for Thanksgiving, (IT WAS GREAT) now they want me to make it and bring to my moms for Christmas dinner. CAN I bake this in the oven? I have a huge cake pan, that I thought I would use so I can carry it over hot! If this will make it dry then I will suck it up and carry the slow cooker. Also, if I bake it in the oven, how will I know when it’s done?
Stressin.
Vera
I am making this right now, hope it turns out. I made a few mistakes and am hoping they wont affect the outcome!!
[...] carrots, 2. country casserole with ham, 3. beans with ham bone, 4. scalloped potatoes with ham, 5. crockpot chicken & dressing, 6. jordan rolls, 7. fiesta chicken & rice, 8. shipwreck casserole, 9. ground beef stew, 10. [...]
I had a taste for some chicken and dressing but I am working full time, overtime most days, so that is not a typical weeknight dinner around here. Well, this recipe worked out perfect. I went to Sam’s Club and bought a nice rotisserie chicken to use in this recipe. I put it all together before I went to work this morning and dinner was ready in no time when I got home. It was great and my husband loved it. Next time I will use less broth as I did not make a double batch of cornbread so mine was still a little wet. Still was delicious though and I let it cook a little longer so it would dry out a little. Thanks, Christy!
I am so glad that it turned out good for you Dena!! It is one of our favorites around here.
I wonder if I add a bit more broth how it would do. We leave for church around eight and usually don’t get home until 12:30 or one, but you know how Easter Sunday is too. Do you think if I put it on low, but add a bit more broth that it would still be moist when we got home? This is the first time for me cooking for other people. But, at the same time, I am trying to do all I can to have stuff ready to go when I get home.
I made the dressing yesterday and it was to die for. My hubby loved it. We like ours moist and not dry, but not wet. It was just right. I cooked it on low for about 5 hours and it did not dry out. But of course I did add a little more broth just to be on the safe side. Thank you for the wonderful recipe. I can’t believe it took me this long to make it though.
This can be probably my husband’s favourite food. I love this, too, and you are put together his favorite way now. I’ve never made in at home before, but now that we live far from any good restaurants, this is a great surprise regarding him! Chery Higginson
Made this last night!!!! It was so very good. All three kids ate it 11, 9,3 and all loved it. My husband says I will need to be the one to cook Thanksgiving dressing from now on because it was the best he ever had. YAY!!!!
I made this cornbread dressing last year for the first time. It was DELICIOUS and everyone who tried it, LOVED it! Thanks for sharing the recipe and thanks for being you!
Great recipes Girl! Good advice to “make it your own”. Our family & the way Mama did was to add raisins & walnuts. When it’s your tradition that is the way you like it. Also she adds the boiled eggs. We use some biscuits & the cornbread/ similar vegs & stuff like you did. I like the way you put chicken in yours, you could make it a meal not just for the holidays.
You are one busy bee lately.
Exactly Susan! I love to make it as a meal with a veggie on the side. I have been pretty busy lately but I am so blessed by you and the Southern Plate family that it makes it all worthwhile!
btw… how many will this serve… i didn’t find that when reading the recipe or any of the comments..
I made this last year and was so good! Thanks for sharing it again I had forgot about it! There is just 2 of us and we ate it for 2 days and froze the leftovers! I would say it would serve 6-8, it makes alot!
Made you grandma crock pot chicken and dressing for my Bunko group Monday night – eceryone loved it. My crock pot is larger so I just increased my cornbread a little and added another can of broth. Also used a whole can of cream of chicken soup on top and bottom of pot and add a little poultry seasoning to the mixture and did halp dressing/chicken/dressing – it came out wonderful!!!
Sounds delicious! Very close to the recipe my sister-in-law taught me 30 yrs ago and it is so moist and delicious. But where’s the giblet gravy? Giblet gravy and jellied cranberry in a can are must haves around here. Thanks for sharing your recipes and for the time you invest in this site. I look nowhere else for recipes since I found SouthernPlate. Have a blessed day!
Could this chicken and dressing be made in the stove in a larger quanity? or would it turn out dry since not in the crock pot. Would like to use it Thanksgiving but would need a large quanity. thanks for helping me.
I made 2 crockpots of this tonight to take to our Thanksgiving Potluck at church tomorrow. To make it my own,I added: chopped celery, 1 1/2 tsp. poultry seasoning, and shredded rotisserie chicken. Thank you so much for this recipe!
I would also like to know if this can be cooked in the oven. Could a little more broth be added to keep it moist when cooking in the oven?
Thanks!
[...] Cornbread Dressing [...]
So happy to have this recipe. A co-worker brought it to a luncheon one year and I like it so much he sent the leftovers home with me. Now I can make my own. Thank you.
THIS dish is going to make some of my cooking EASY but I’m using lots of your recipes for my Thanksgiving! Wanted to add some new YUMMIES to my Thanksgiving dinner and your site has given me SO MANY! THANKS CHRISTY! I will have to take pictures and share because I have like at least 8 of your recipes I want to make! THIS Thanksgiving is going to be DELISH!
[...] Cornbread Dressing in the Slow Cooker [...]
got your recipe out today to cook Sat. lunch. I have several coming, could I double the recipe and put it in a larger oblong crockpot I have? Should I cook it longer and add more broth?
This dressing sounds SO good. I will definitely be making it!! Merry Christmas to you and yours!
Now could you give us a recipe for gravy to go with that yummy dressing?
Another wonderful supper idea !! Thank you for posting this .
Hi Christy,
Slow cooker dressing is in the crockpot for supper tonite. House sure does smell good. Thank you for your great cookbook and your website!
Just wanted to say Hi and let you know that my grocery list always centers around Southern Plate recipes.
Made your slow cooker dressing for our Sunday lunch. It was delicious.. I enjoy all your recipes.
I am so glad to hear that you liked it Mildred, that is one of my favorites!
Hi Christy,
Dressing has always scared me. My mom always makes it for all of us during the holidays, but this looks really good and very easy. My question is have you done this in the oven? If so, how long does it cook. I tried cooking dressing before and I cooked it too long (dried out) and this last time, put tooo much broth and it was not cooked all the way, so very mushy. HELP!
Easter is tomorrow. Tonight I am baking our turkey breast in the crock pot and tomorrow I will bake the dressing using your crock pot recipe while we are at church. Wish everything else could be in crock pots as well! Thanks so much for this recipe and bless you and your family.
Blessings to you and yours Kathy!!!
I have never in my 60 years of this wonderful life made dressing. My mom and my MIL always made it, but now my mom is deceased and my MIL has had a stroke. So, this year, I am going to step up to this Southern Plate and make dressing!!!!
Thank you, Christy!!!!
Ya gotta have dressing for it to be Thanksgiving! Gonna add buttermilk to my grocery list for Turkey Day cooking. Thanks for this post and sharing my Dixie Cornbread recipe to spread joy across the internet, tee hee.
Also, this Thanksgiving will be verrrry special, since it falls on Nov 22nd and my first born will turn 27 that day. Happy birthday to my fav turkey, Adam! Happy Thanksgiving Christy!
This sounds yummy (as almost all your recipes are)!Can’t wait to try soon….
So Happy for your recipes and God Bless you for that..I have a stack of them I am going to try!!
What could I substitute for the soup, I can not eat anything with MSG in it and all the cream soups have it in them?
Can’t wait to try this!
Oh my goodness!! My Grandmother used to put boiled eggs in her cornbread dressing! I did not know that anyone else used boiled eggs. I use just eggs, as my family does not like the boiled eggs. My husband doesn’t like cornbread at all, so I actually make bread dressing, but this year I am going to make a small dish of cornbread dressing for myself…..and I am going to put boiled eggs in it!!!
okay, I am hosting Thanksgiving at my house for the first time this year. I want to make this, but I have a silly question. If I am not planning to put turkey in my dressing, do I just put a can of cream soup on the bottom, all of the dressing in the middle, and them top it with the 2nd can of soup? What size crock pot do I use?
oops, just realized that 1 can of the soup goes in the dressing mix, and that its a 6 qt slow cooker.
[...] used Southern Plate’s Crockpot Cornbread Dressing Recipe and adapted to make it dairy and egg free. Here’s how you can do [...]
I tried this recipe and it was a hit with my family, it was moist and really good. I am saving it for next year.
I am so glad to hear that you enjoyed it!!