Thread: Crock pot dressing

I learned how to make dressing from my Grandma years ago but I don't make it that often. A lady gave me a recipe last week that is close as far as ingredients go, but really different because you make in a crockpot. I fixed it tonight and it turned out pretty well, so I figured I'd share it with y'all. The texture turned out nice, not too heavy or dry. Now, for the folks that are not in or from the South, we call it dressing, not stuffing and the primary ingredient is cornbread. The first time I had "dressing" away from my family fixing it, I was really surprised to see chopped apples, nuts and no cornbread!

Here's the recipe as given to me:

Crock Pot Dressing

Bake 1 pan/skillet of cornbread and crumble.
8 slices day old bread, crumbled
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 tsp. sage
1 tsp salt
1/2 tsp. pepper
1 can cream of chicken soup
2 cans chicken broth

Mix all ingredients. Pour into crock pot. Cover and cook on high 2 1/2 hours or on low for 4 hours.

Here are the changes I made: I baked my cornbread the day before and used leftover biscuits instead of bread (my grandma always used biscuits) The seasonings called for in the recipe aren't enough to me. I added poultry seasoning, more sage, more pepper and rosemary. Since my soup and broth were low sodium, I added more salt as well. I'll definitely be making this again.

Sounds Good! Im gonna be trying that. Thank You. Im from the North and didnt eat cornbread dressing untill moving to Alabama years back. My Grandma made stuffing with day old bread and most of your ingredients, but added sausage.

I'll be trying that also..

Wow that looks good and easy too. We will definately be trying this.

Originally Posted by Mrs. Crappie Stalker

Now, for the folks that are not in or from the South, we call it dressing, not stuffing and the primary ingredient is cornbread.

I was always under the impression that "Dressing" was made seperate from the bird ..... "Stuffing" was what ya put IN the bird (or in my case, what I did to myself ... with the dressing AND the bird) :D

... cp

Originally Posted by crappiepappy

I was always under the impression that "Dressing" was made seperate from the bird ..... "Stuffing" was what ya put IN the bird (or in my case, what I did to myself ... with the dressing AND the bird) :D

... cp

You sick SOB. That is NOT what eviscerating a carcass is all about Pappy.
Dadgum but that looks like a good recipe, and I am gonna try it. I was raised in the midwest where ground up giblets, lotsa stale bread, onions, celery, went into it. A pretty wet, pasty dressing but like Hannibal Lector says,
"not bad with farva beans & a nice Chianti."
Thanks Vonna, you da girl, woman.

Is it just me, or do ya all too finish up that Thanksgiving Day Smoke and then wittle away at the neck until it looks fit to be donated to the Smithsonian Museum of Natural Science?

Crappiepappy
As far back as I can remember, my Grandma made 2X as much as would fit into the bird, and cooked the remainder in a pan. We would whine and cry if we didnt get the real stuffing. But I still liked the dressing!

I like your additions also! I usually make two huge pans for Thanksgiving at Moms. I like lotsa sage and of course poultry seasoning. I've gotten to be quite a fan of Cavendars Greek Seasoning, so I put a dash of that in my dressing. I also boil a hen with onions and celery, debone and add it, as well as a pound of pork sausage!

I like the way you think, slydog!

It's gooood.I garonteeee.