Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, crockpot cornbread dressing. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Crockpot Cornbread Dressing is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Crockpot Cornbread Dressing is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have crockpot cornbread dressing using 10 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot Cornbread Dressing:
- Make ready 1 (8 inch) pan of cornbread
- Get 8 slices day old bread
- Make ready 4 eggs
- Take 1 medium onion
- Take 1/2 cup celery
- Get 1 1/2 TBS sage or poultry seasoning
- Get to taste Salt and pepper
- Take 2 cans cream of chicken soup
- Get 2 cans chicken broth
- Prepare 2 TBS butter to dot the top
Free up some oven space this Thanksgiving and make a classic cornbread dressing in your slow cooker. On Thanksgiving morning, simply mix your ingredients, put them in the slow cooker, and let it do the work for you. You could also make it a day ahead and simply reheat on low in the slow cooker, or even freeze it further in advance. Cook onion, celery, and parsley in Olive Oil, stirring frequently.
Instructions to make Crockpot Cornbread Dressing:
- Crumble breads and all ingredients together (except for butter). Pour into crockpot. Dot with butter. Cook 2 hours on high or 3-4 hours on low.
- There were a couple of adjustments that I suggest. Watch the amount of liquid put in. In other words don't just pour in the broth. It can be too soupy. Also, I would cut the egg by 1 or 2. Let it be your call.
You could also make it a day ahead and simply reheat on low in the slow cooker, or even freeze it further in advance. Cook onion, celery, and parsley in Olive Oil, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in egg.
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