This dish is so easy because all the prep work can be done ahead, and all there is left to do on the big day is stir it together and turn on the crock pot. On a day when you need the services of an air traffic controller to get everything in and out of the oven efficiently, using the crock pot for a side just saves a bit of sanity for the cook.
This recipe has been around for a long time, and I'm not sure of its origin, but whoever the bright chef was that thought of using the crock pot for this dish has my applause.
Crockpot Cornbread Dressing
1 (9-inch) pan baked cornbread
8 slices day old bread
1 teaspoon salt
1/4 teaspoon black pepper
1/2 large onion, chopped
1/4 cup chopped celery
1 1/2 teaspoon sage
2 (10.75 oz.) cans cream of chicken soup
2 (14.5 oz.) cans chicken broth
2 tablespoons butter
In a large bowl, break up and crumble breads together. Add salt, pepper, onion, celery, and sage, mix well. In a separate bowl, mix soup, broth, and eggs together. Add the liquid ingredients to the dry ingredients, mix well. Pour mixture into a crock pot that has been prepared with nonstick cooking spray. Dot the top of the mixture with the butter. Cook on LOW for 4 hours or on HIGH for 2 hours.
If desired, this recipe can be halved and baked in the oven at 350 degrees F for 45 minutes.
Quick prep tip:
Bake the cornbread a few days in advance. Prepare the dry ingredients together the day before you plan to cook the dressing and refrigerate. When needed, mix together the soup, chicken broth, and eggs to add to the already prepared dry ingredients, then dot with butter.
Cornbread recipe can be found here.