Crock-Pot Cornbread DressingDifficulty: Easy
Using a crock-pot for this recipe keeps the dressing moist and delicious, making it a perfect addition to roast turkey.
1 package of box cornbread
16 tablespoons butter
2 cups onions, chopped
2 cups celery, chopped
2 teaspoons sage
1 teaspoon pepper
1 1/2 teaspoon poultry seasoning
1 can (10.5 oz) mushroom soup
1 can (10.5 oz) chicken soup
2 1/2 cups of chicken stock
- Use package directions on store-bought cornbread mix to make a large skillet of cornbread the day before.
- In a large pot over medium-high heat, melt the butter and then sauté the onions and celery until softened, but not browned.
- Take the sautéed vegetables off the heat, add the rest of the ingredients, and mix thoroughly.
- Place the dressing in a large crock-pot and cook on high for 45 minutes. Then turn to low and continue cooking for an additional four hours.