Prep 20 mins
Cook 3 hrs
A moist stuffing that my hubby liked better than our usual recipe.
- 1 loaf cornbread (8 inch square)
- 4 eggs
- 1⁄2 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 1⁄2 tablespoons sage
- 3 tablespoons butter
- Crumble the bread and toast into a large bowl.
- Add all ingredients except butter and toss to mix well.
- Put in crock pot and dot with butter.
- Cook on high for 2 hours or more.
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!
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.
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!