Crock Pot Cornbread Dressing
Leftover cornbread doesn't taste quite as good warmed the next day. Turn your leftover cornbread into cornbread dressing and serve it with grilled pork chops or baked chicken breasts.
Equipment
- Crock Pot (Slow Cooker)
Ingredients
- 1/2 square pan leftover cornbread
- 1 stalk celery
- 1/2 cup chopped onion
- 1/3 cup sliced mushrooms
- 1/4 lb bulk sausage, browned and drained
- 1-2 Tbsp butter
- 1 egg
- 1 cup chicken broth (about)
Instructions
- Melt butter in iron skillet. Sauté celery, onion, and mushroom until crisp tender.
- Cut cornbread into cubes, place in large bowl. Add sausage, veggies, egg, and enough broth to moisten. Mix gently. It should be moist enough to form a loose ball in your hand.
- Spray a two or four-quart slow cooker with vegetable oil spray. Place dressing incooker. Cook on high for 2-3 hours. Stir after 2 hours; add more chicken broth if it seems too dry. If the sides are getting too brown, turn the cooker to low.
Notes
If you don't have leftover cornbread to use, bake up a batch of cornbread from a muffin mix. And If you don't have enough cornbread, cube up some bread, either white or wheat, to add to the mix. Dressing is a great way to use up bread crusts.