Easy Crock Pot Cornbread and Sausage Dressing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/18/21
cornbread dressing
Diana Rattray
Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
281 Calories
16g Fat
25g Carbs
11g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 281
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 31%
Cholesterol 65mg 22%
Sodium 677mg 29%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 11g
Vitamin C 4mg 22%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 267mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dressing is quick to fix, moist, and easy to cook in the slow cooker. Put raisins or dried cranberries in this easy dressing for a burst of flavor. Cleanup is easy when you spray the inside of the slow cooker with nonstick baking spray or grease it with butter.

Ingredients

  • 4 tablespoons butter

  • 8 ounces ground pork sausage

  • 1 cup onion, chopped

  • 1 cup celery, chopped

  • 2 tablespoons fresh parsley, chopped, or 2 teaspoons dried parsley flakes

  • 1 (16-ounce) package) cornbread dressing crumbs

  • 1 teaspoon poultry seasoning

  • 1/2 teaspoon rubbed sage

  • 2 1/2 cups chicken broth

  • 1 large egg, lightly beaten

  • 1/2 cup dried cranberries, or raisins

Steps to Make It

  1. Butter inside of slow cooker or spray with nonstick baking spray.

  2. In a large skillet melt butter and add sausage, cooking and breaking up, until sausage is lightly browned. Add onion and celery and continue cooking until vegetables are tender. Add parsley, poultry seasoning, and sage, if using.

  3. In a large bowl, combine the sausage and vegetable mixture with the crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste and blend well. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon into the prepared slow cooker but do not pack. Cover and cook on HIGH for 45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.

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