Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

A moist stuffing that my hubby liked better than our usual recipe.

Ingredients Nutrition

  • 1 loaf cornbread (8 inch square)
  • 4 eggs
  • 12 cup chopped celery
  • 8 slices toasted bread
  • 1 small chopped onion
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 2 (14 ounce) cans chicken broth
  • 1 12 tablespoons sage
  • salt
  • 3 tablespoons butter

Directions

  1. Crumble the bread and toast into a large bowl.
  2. Add all ingredients except butter and toss to mix well.
  3. Put in crock pot and dot with butter.
  4. Cook on high for 2 hours or more.

Reviews

(4)
Most Helpful

Loved this recipe. Only changes were one can of cream of celery and one can cream of chicken, so I left out the celery, and I only used one can of chicken broth. Two would have had this be soup, rather than a dressing. I did add about a pound of andouille style sausage to this. Next time I make it, I'll stir it halfway thru cooking so it crisps up a little better. Love the flavor tho. The only star loss is cause of the amount of liquid. Thanks for sharing!

Queen Roachie November 25, 2010

Any stuffing I can make in the crockpot is great. I usually make all my stuffing in crockpots to free up oven space. The only thing different I did with this recipe is I did not use both cans of broth, felt is was wet enough with one. This is a great space saver recipe. Thanks again.

Whiskerkitty November 22, 2007

I have made this several times along with a turkey and WOW it is sooooo good! Two thumbs up from the DH too! I have a chicken allergy so a couple of times I have made this with cream of celery soup and vegetable broth instead of the chicken ingredients - that would make it a good meatless dish as well!

piranhabriana October 01, 2007

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