Slow Cooker Cornbread Dressing
Miz Helen's Kitchen
1 skillet of corn bread (Corn Bread Recipe)
8 to 10 slices of day old bread chopped in cubes
2 cups celery chopped
1 large yellow onion chopped
1 cup butter
2 eggs beaten
2 tablespoons poultry seasoning
1 1/2 tablespoons sage
1 tablespoons thyme
3 tablespoons parsley
salt and pepper to taste
3 to 4 cups turkey or chicken broth
1 cup milk
Make the cornbread about two days ahead and let it dry really good. Lay the other bread on a cookie sheet about 1 to 2 days and let it dry really good. If you forget to do this, then toast it. The bread and cornbread have to be dry or this won't work.
On the day you want to prepare the dressing, add the dried crumbled cornbread and the dried cubed bread to the slow cooker. To the bread mix add the poultry seasoning, sage, thyme and parsley and mix well. In a hot skillet melt 1/2 cup butter and saute the celery and the onion. When the onion and celery are soft then add to the bread mixture and stir well.
Add the broth, and milk to the mix and stir well. Taste the dressing at this point and adjust the seasons adding salt and pepper to taste.
Add the beaten eggs and stir well, then add the last 1/2 cup of the butter cubed and stir the mixture very well. Put the lid on the cooker and cook on high for 2 hours and low for 2 hours.
If you would like to have a browned top for your dressing, remove the dressing to a baking dish and brown the dressing under the broiler. This is a very moist dressing, if you want a drier dressing then reduce the milk in the recipe.
Options:
Add cranberries, and other dried fruit or nuts to this recipe and it is delicious. We have even added cooked sausage to the mix before and it is very good.