Old-Fashioned Cornbread Dressing

SERVES: 12

COOK TIME: 4 Hr

This savory and herb-filled Old-Fashioned Cornbread Dressing has all the homemade taste you crave during the holidays, but is made using a simple shortcut. So, plug in your slow cooker and get ready to reap in the compliments!

What You'll Need

4 1/2 cups cornbread crumbs
1 (14-ounce) package herb stuffing mix
2 (10-3/4-ounce) cans cream of chicken soup, undiluted
3 1/2 cups low-sodium chicken broth
1 onion, chopped
1/2 cup chopped celery
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, cut up

What to Do

Coat a 5-1/2- or 6-quart slow cooker with cooking spray.
In a large bowl, stir together all ingredients except butter. Pour cornbread mixture into prepared slow cooker and dot with butter.
Cover and cook on LOW setting 4 hours, or until cooked through and set.

Notes

Did You Know? While many people use the words "stuffing" and "dressing" interchangeably, the difference between the two is that stuffing is typically cooked inside the bird while dressing is cooked in a casserole dish.

Want another stuffing option to offer your guests? How about our delicious Holiday Stuffing!

This Old-Fashioned Cornbread Dressing is a family-favorite side dish during the holidays. If you're looking for more side dishes like this one, check out our FREE eCookbook, Thanksgiving Side Dishes: 35 Family-Favorite Recipes for Thanksgiving Sides.

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 295
Calories from Fat 93
Total Fat 10g 16 %
Saturated Fat 3.1g 16 %
Trans Fat 0.1g 0 %
Protein 9.6g 19 %

Amount Per Serving % Daily Value *
Cholesterol 78mg 26 %
Sodium 1,104mg 46 %
Total Carbohydrates 41g 14 %
Dietary Fiber 2.8g 11 %
Sugars 4.5g 0 %

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rac7431 2877525

Dec 02, 2018

why do you use eggs in stuffing/dressing? I have never used eggs. what purpose do they serve?

Test Kitchen Team

Dec 05, 2018

Hi there! Eggs are used in stuffing to hold it together and give it a different texture!

Mimi55

Nov 29, 2018

I made this one year when I needed to have space in the oven for other dishes....it tasted just like my mom's dressing. Moist and delicious. So, even though it's been years, I wanted to post my comments. Instead of "Stovetop" stuffing, we got a large bag of herbed stuffing (maybe from Walmart), made the cornbread from package mix (Martha Whites Yellow Cornbread Mix, which we've used for years - best flavor). I would say try this, you will love it!! From a Southern girl.

Mimi55

Nov 29, 2018

Be sure to get the Martha White cornbread mix in the "Yellow" package, it might have Gladiola written on the right side....

veggievick 6763809

Nov 17, 2017

I want save this recipe but there is no longer a "save" button to push! How do you save recipes?!

Test Kitchen Team

Nov 20, 2017

Hello! There is a "Save to Recipe Box" option under the "Print" option, in the top right hand corner of the recipe. If you are logged in to your Mr. Food account, that should save this recipe for you. :) Hope this was helpful!

annmikepatterson 5 394638

Dec 14, 2014

do you have a cornbread recipe you could suggest for this recipe or a brand of cornbread to use? Does it matter if the cornbread is sweet or not?

Mimi55

Nov 29, 2018

We love Martha White Yellow Cornbread Mix and never use sweet for dressing in our neck of the woods. My mom always said you only use Sweet Cornbread Mix if you want a dessert, lol.

wwhouse411 0486221

Nov 22, 2014

How long would this take to bake in the oven and if so what oven degree.

Test Kitchen Team

Nov 25, 2014

Hello! We suggest baking this in a 325 F degree oven for about 1 hour, uncovered. If you like the topping a little bit crispier, uncover it in the last 20 minutes or so. The time will vary based on the size of your pan. Enjoy!

ottillia61 7001014

Nov 21, 2014

Is there a reason that you haven't been on the channel 6 test kitchen week days lately? Always looking forward to your segment. Thank you

Test Kitchen Team

Nov 24, 2014

Hello there! Could you please let us know what station or city you're watching us in?

Ray W Clarke

Dec 14, 2013

I make 2 stuffiings for Thanksgiving as I have a Southern streak! I made this stuffiing but used used PepperRidge seasoned cornbread stuffing instead of bread type. It was dynamite