Grandmama's Crockpot Dressing Recipe with Cornbread
Grandmama's crockpot dressing recipe layers Southern cornbread dressing with turkey or chicken and cream of chicken soup, then cooks low and slow so it stays moist and frees up your oven.
Servings: 10
Calories: 145kcal
Ingredients
- 3-4 cups shredded turkey or rotisserie chicken optional
- 3-4 cups broth from your turkey or canned
- 2 pans cornbread 9-inch
- 1 medium onion chopped
- 2 hard boiled eggs chopped
- 1/2 cup butter, melted or one stick
- 2 cans cream of chicken soup
- 2 tablespoons dried sage
- 2 buns hot dog or hamburger
Instructions
- Set aside one can cream of chicken soup and the turkey (or chicken).3-4 cups shredded turkey or rotisserie chicken, 2 cans cream of chicken soup
- In a large bowl, crumble the cornbread and buns. Add all other ingredients. Stir until well mixed.3-4 cups broth, 2 pans cornbread, 1 medium onion, 2 hard boiled eggs, 1/2 cup butter, melted, 2 cans cream of chicken soup, 2 tablespoons dried sage, 2 buns hot dog or hamburger
- In the bottom of a 6-quart slow cooker, spread half of 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 stuffing mix. Spread the rest of the cream of chicken soup over the top.2 cans cream of chicken soup
- Cover the slow cooker and cook on low for 3 hours. Serve hot.
Notes
- Rather not use canned cream of chicken soup? Make your own with my homemade cream of chicken soup.
- Oven method: Layer everything in a 9x13-inch baking dish and bake uncovered at 350°F for 45 minutes to 1 hour.
- Make ahead: Layer it in the slow cooker insert, cover and refrigerate overnight.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 145kcal