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Slow Cooker Holiday Dressing

  • Author: Debbie Lawrence
  • Total Time: 4 hours 15 minutes
  • Yield: 8 1x


Save that valuable oven real estate!


  • 4 1/2 cups cornbread -home made or package
  • 1 bag Pepperidge Farm Herbed Stuffing
  • 1 can chicken broth add gradually until desired consistency
  • 2 cans cream of chicken
  • 1– large Yellow Onion -chopped
  • 1 cup Sliced Mushrooms
  • 1 cup celery -chopped (otional)
  • 2 tablespoons extra virgin olive oil
  • 3– large eggs-beaten
  • 1 tablespoon Rubbed Sage -to taste
  • 2 tablespoons butter -grated


  1. In a heavy skillet, heat the Extra Virgin Olive Oil, add in the chopped onion, and celery and mushrooms stirring until vegetables are tender.
  2. Stir together cornbread crumbs, stuffing mix, and remaining ingredients except butter in a large bowl.
  3. Add onions, celery and mushrooms.
  4. Stir Well (At this point your mixture should have the consistency of cooked oatmeal, if its too loose, add a bit more of the herbed stuffing mix and corn bread. If its too stiff add in more chicken broth)
  5. Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker.
  6. Add the shaved butter on top.
  7. Cook, covered, on LOW 4 hours or until cooked through and set.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Sides