slow cooker cornbread dressing

How To Make slow cooker cornbread dressing

• 1

  Make the cornbread about 2 days ahead and let it dry really good.
• 2

  Lay the other bread on a cookie sheet about 1-2 days and let it dry really good if you forget this, then toast it.
• 3

  The bread and cornbread have to be dry or this won't work.
• 4

  On the day you want to prepare the dressing, add the dried crumbled cornbread and the dried cubed bread to the slow cooker.
• 5

  To the bread mix add the poultry seasoning, sage, thyme and parsley and mix well.
• 6

  In a hot skillet melt 1/2 cup butter and saute the celery and onion.
• 7

  When the onion and celery are soft then add to the bread mixture and stir well.
• 8

  Add the broth and milk to the mix and stir well. Taste the dressing at this point and adjust the seasonings adding salt and pepper to taste.
• 9

  Add the beaten eggs and stir well, then add the last 1/2 cubed butter cubed and stir the mixture very well.
• 10

  Put the lid on the cooker and cook on high for 2 hours and low for 2 hours.
• 11

  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.
• 12

  This is a very moist dressing if you want a drier dressing then reduce the milk in the recipe.
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