Several years ago, I tried a recipe for cornbread dressing that I found in Southern Living's holiday cookbook. It was prepared the night before and cooked Thanksgiving morning in the slow cooker. Our family loved it and gave me the authority to never go back to my mother's egg bread and biscuit recipe. Her recipe is delicious, but is quite time consuming and takes up valuable cooking space in the oven. This "new" dressing is super moist, yet gets quite crusty on the sides, for those who love that aspect. Boiled eggs, oysters, or sausage can also be added, along with any other family preferences that you may have.
The first step is to bake two pouches of Martha White cornbread mix the night before preparing the dressing.
I just simply use the directions on the pouch with the exception of replacing the milk or water with buttermilk. Don't forget to preheat your greased pan in the very hot also for about 8 minutes.
5 cups crumbled cornbread - this is two pouches of Martha White Cornbread Mix - be sure not to get the sweet version
1 14 ounce package of herb stuffing mix
2 cans cream of chicken soup
1 32 ounce container of chicken stock
1 large sweet Vidalia onion - diced
1 cup diced celery
4 large eggs - lightly beaten
1 tablespoon rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon pepper
salt to taste
2 Tablespoons butter - cut up in pats
Saute onion and celery in 1 tablespoons butter in pan
Combine all ingredients except butter in large bowl.
Pour cornbread mixture into well greased 6 qt slow cooker
Dot with the butter
Cook on low for 4 to 6 hours until set and thoroughly cooked
Enjoy with your Thanksgiving or Christmas turkey
Parker loved everything about his Thanksgiving turkey and dressing and didn't spill a thing on Aunt Phyllis's upholstered chairs.