Ingredients
- 8 cups crumbled cornbread
- 1 (10.75-ounce) can cream of chicken soup
- 1 (10.75-ounce) can cream of celery soup
- 3 cups chicken broth
- 1 small onion, finely chopped
- 2 ribs celery, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Spray the crock of a 4 to 6-quart slow cooker with nonstick cooking spray. Combine the ingredients in a large bowl. Transfer the mixture to the slow cooker, cover, and cook on low for 4 to 6 hours.My recipe doesn't include sage or poultry seasoning, because my family has never included it. If you want to include it, I'd reccomend starting with 1 teaspoon of poultry seasoning and adding more to taste.
Notes
If you like more of a toasted top on your dressing, you can place the crock of your slow cooker (if it's oven-safe) in the oven and gently broil until golden brown.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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