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Pioneer Woman Crock Pot Dressing

Pioneer Woman Crock Pot Dressing - recipe card
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This slow-cooker dressing is a rich, savory blend of cornbread, chicken broth, and aromatic vegetables, kissed with sage and thyme. It emerges tender and moist with a beautifully golden, slightly crisp top, perfect for a fuss-free holiday side or cozy weeknight accompaniment.

Ingredients

Scale
  • 8 cups (about 1.5 lbs) day-old cornbread, cut into 1-inch cubes (or use a 12-oz bag of cornbread stuffing mix)
  • 1/2 cup (1 stick) unsalted butter, plus more for greasing the crock
  • 1 cup yellow onion, finely diced (about 1 medium onion)
  • 1 cup celery, finely diced (about 3 stalks)
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 cups low-sodium chicken broth, warmed
  • 1 large egg, beaten

Instructions

  1. Grease the inside of a 6-quart slow cooker with butter or nonstick spray. Place the cornbread cubes in a large mixing bowl; they should be dry to the touch—if not, spread them on a baking sheet and toast at 300°F (150°C) for 10 minutes to dry them out.
  2. Melt the butter in a large skillet over medium heat. Once the butter foams and the sizzling subsides, add the onion and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and translucent, but not browned.
  3. Add the parsley, sage, and thyme to the skillet, and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
  4. Pour the cooked vegetable mixture over the cornbread cubes. Add the salt and pepper (go light on salt if using pre-seasoned stuffing mix) and toss gently to combine, being careful not to crush the bread.
  5. In a measuring cup or small bowl, whisk the beaten egg into the warm chicken broth. Pour the broth-egg mixture over the bread mixture, then gently fold with a rubber spatula until all the liquid is absorbed and the mixture is evenly moistened.
  6. Transfer the dressing into the prepared slow cooker and spread it into an even layer. Cover with the lid.
  7. Cook on LOW for 4 hours, or on HIGH for 2.5 hours. The dressing is done when the edges are golden and crisp and the center is set—a knife inserted into the middle should come out clean.
  8. If you prefer a crisper top, after cooking, uncover the crock and cook on HIGH for an additional 15-20 minutes, watching closely until the top is browned to your liking.
  9. Let the dressing rest, covered, for 10 minutes before serving. This allows the liquid to redistribute, making each spoonful moist and flavorful.

Notes

Storage: Refrigerate leftover dressing in an airtight container for up to 4 days. Freeze for up to 3 months, wrapped tightly. Reheat: Preheat oven to 350°F (177°C). Place dressing in a baking dish, cover with foil, and bake for 15-20 minutes, or until heated through. For a crispy top, remove foil for the last 5 minutes. You can also microwave individual portions on medium power for 1-2 minutes.

Nutrition

Keywords: crock pot dressing, slow cooker stuffing, cornbread dressing, pioneer woman, thanksgiving side, holiday dressing, sage dressing, easy stuffing, vegetarian dressing, no pork, cozy side dish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crock-pot-dressing-recipe/