Slow cooker cornbread dressing

Happy Thanksgiving! Today is rainy, dark and a bit dreary which I think is perfect weather for a holiday. I love the coziness it gives when you are all warm and cozy inside the house.

I am re-posting my Slow Cooker Cornbread Dressing recipe which I just got in the crock pot.


Slow Cooker Cornbread Dressing

6 cups prepared cornbread (Michael made me some cornbread the previous night. You can also use Jiffy mix cornbread but I suspect it would not be as tasty).
8 slices of day-old bread (I just used regular loaf bread)
4 eggs
1 medium onion, chopped
1 1/2 tsp of poultry seasoning or Sage (I used a combination of both)
1/2 tsp black pepper
2 10 1/2-oz. cans of cream of chicken soup
2 10 1/2-oz cans of chicken broth
1/4 cup butter
1/2 tsp. salt

Lay your bread out on the counter the night before you prepare the dressing so that it will dry. Crumble the breads in a large bowl.

Add all other ingredients except butter.

Stir the mixture with a large spoon and transfer to the crock pot that has been sprayed with cooking spray.

Dot with butter. Cover and cook on high for 2 hours OR low for 4 hours.

Text and photos by Phillip Oliver, Dirt Therapy