SLOW COOKER CORNBREAD DRESSING
BY: CHARLOTTE FROM THE BOOMER BRIEF
Slow Cooker Cornbread Dressing will quickly become a fixture in your holiday meal preparations. It is easier than other cornbread dressing recipes because it can be prepared ahead of time and then put in the slow cooker several hours before you plan to eat. The slow cooker gives it a nice, moist texture and helps it retain its crisp edges. Another great thing about this slow cooker stuffing is that it frees up valuable oven space during hectic holiday cooking. This cornbread dressing is so good that you will want to make dinner a special occasion every night.
2 teaspoons bacon grease
2 (6-ounce) packages buttermilk cornbread and muffin mix
1 (16-ounce) package herb stuffing mix
2 (10 3/4-ounce) cans cream of chicken soup with herbs
3 1/2 cups (28 ounces) low-sodium chicken broth
1 medium onion, chopped
1/2 cup chopped celery
4 large eggs, beaten
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter or margarine, diced
1. Heat oven as directed on cornbread and muffin mix.
2. Place 1 teaspoon bacon grease in each of two, 8-inch ovenproof skillets. Put the skillets in the oven 7 to 8 minutes or until bacon grease is melted and hot.
3. Prepare cornbread and muffin mix as directed on package. Pour into hot skillets and bake as package instructs. This can be done 1 or 2 days in advance.
4. Crumble cornbread to equal 4 1/2 cups. Freeze any leftovers for another use.
5. Combine the 4 1/2 cups cornbread crumbs, stuffing mix, cream of chicken soup, chicken broth, onion, celery, eggs, rubbed sage, salt, and pepper in a large bowl.
6. Spray a 5 1/2 or 6 quart slow cooker with a cooking spray such as Pam. Put cornbread mixture in the slow cooker and dab with butter.
7. Cover and cook on low 4 hours or until bottom and sides are browned and mixture is set.