Give your family a little dose of Southern cooking with this crockpot cornbread dressing with bacon! It is a memorable and easy dressing recipe that will have everyone coming back for seconds.
Switch things up just a little this holiday season by making a classic dressing recipe just a little bit different! Using bacon instead of sausage adds a smoky flavor to the dressing.
The result is a moist dressing that is just different enough to be interesting. And using the crockpot means you can quickly make this Thanksgiving morning and forget about it for hours. The crockpot does all the work!
Crockpot cornbread dressing is an easy slow cooker recipe that is moist, flavorful, and the perfect side dish for Thanksgiving. It will make a great addition to your holiday meal and become a favorite family recipe.
Why You Will Love This Crockpot Stuffing
- Using the slow cooker will save valuable oven space for turkey and pies.
- This is an easy makeahead recipe to take along to a relative or friend’s house if you are bringing a side dish for the holidays.
- It is a very easy slow cooker recipe which doesn’t take much cooking skill to make.
- Sausage is good, but bacon is better!
Cornbread – This recipe uses an entire 9 x 13 inch pan of cornbread. You want a basic recipe that is not too moist or sweet for dressing. A boxed mix works fine. Let the bread sit overnight before making the dressing so it dries out some.
Bacon – The bacon should be cooked and crumbled. I like to cook bacon in my air fryer for an easy hands off cooking method.
Cream soup – This recipe uses 2 cans of condensed cream soup. You can use any variety, but I usually use 1 can cream of chicken soup and 1 can cream of celery soup. Cream of mushroom soup will also work fine.
Chicken broth – The broth moistens the stuffing. Use homemade Instant Pot turkey stock for the ultimate flavor!
Onion – The onion adds flavor and texture to the dressing.
Eggs, butter – These help bind the stuffing together.
Seasoning – I just use poultry spice and black pepper to season the stuffing. Most poultry spice mixes contain salt, but if yours doesn’t you probably will want to add salt too.
How to Make Crockpot Cornbread Stuffing
1. The Day Before
The day before you plan to make this recipe make or buy some cornbread and cook the bacon. I generally just can just use a boxed mix like Jiffy Cornbread Mix to make it to keep things simple. If you want to make it from scratch I like this cornbread recipe.
Before you start spray the inside of your slow cooker with non-stick spray so that the stuffing comes out easily. The recipe needs an 8 quart crockpot.
Then cut the bread into cubes. The cubes should be about 1/2 an inch in size. You do not want cornbread crumbs, because that is not the right texture for dressing.
Put the eggs, soups, seasoning and broth in a large bowl and stir them to combine.
Gently stir in the bread cubes, chopped onion and half of the bacon into the bowl with the wet ingredients. Don’t overmix, the bread cubes should be wet but not squished and mushy. Pour the cornbread mixture into the slow cooker.
Cut the butter into small pieces. Then put the rest of the bacon and the butter on top of the mixture in the crockpot.
Cook on low for 4-6 hours or on high for 3-4 hours.
4. Oven Baking Directions (optional)
If you prefer you can put this in a large casserole dish and bake it, covered, in the oven. Cook it at 350 degrees F for 40-45 minutes.
How to Serve
Serve this bacon cornbread dressing alongside your turkey on your holiday table! Add some cranberry sauce, mashed potatoes and buttery rolls for a tasty holiday dinner.
How to Store
Store leftovers in the refrigerator for 2-3 days. You can reheat it in the oven or microwave it. Or use it in a recipe like these Thanksgiving leftover hand pies!
- Add 1 cup of celery into the stuffing along with the onion.
- Toss in a diced apple or a cup of cranberries.
- If you really must have sausage you can modify this crockpot stuffing to use sausage. Just cook 1 pound sausage, drain it, and fold it in with the onion.
There is no real difference between the two. Stuffing is supposed to be cooked inside the turkey (or chicken). Dressing is cooked in the a separate pan, in the oven or a slow cooker. The terms are generally used interchangeably though, depending on where you are from and what your family prefers.
Adding too much broth or overmixing the dressing are most common causes of gummy dressing. Too much liquid makes the texture cornbread break down. Keep the cubes large and add enough liquid so that they are moist but not mushy.
It doesn’t need to be completely dry, but the texture of the stuffing will be better if it is not fresh. Let it sit out overnight before making the stuffing. In addition don’t use an extra moist cornbread recipe if you are planning to make stuffing.
Find More Thanksgiving Sides
- 8 cups cornbread (a whole 9x13 pan of cornbread)
- 4 eggs
- 1 medium yellow onion, chopped
- 1 1/2 tablespoons poultry seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (if you have a salt free poultry seasoning)
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of celery soup
- 2 2/3 cups chicken broth (or 21 ounces, 2 10.5 ounce cans)
- 10 slices bacon cooked and crumbled
- 1/4 cup butter (1/2 stick butter)
This recipe is designed for an 8 quart crockpot.
- Spray the inside of your slow cooker with non-stick spray.
- Cut your cornbread into cubes.
- In a large bowl whisk together the eggs, cream of chicken soup, cream of celery soup, chicken broth, onion, poultry seasoning and black pepper.
- Gently stir in the cornbread cubes onion and half of the bacon into the bowl of wet ingredients. Just mix enough to moisten the cubes, don't overmix.
- Pour the mixture into the slow cooker
- Cut the butter into small cubes. Then put the rest of the bacon on top and dot with the butter.
- Cook the dressing on low for 4-6 hours or high 3-4 hours.
The day before you plan to make this recipe make or buy some cornbread and cook the bacon. I generally just can just use a boxed cornbread mix to make it to keep things simple. Use a basic cornbread that is not overly sweet or moist. Try this recipe for homemade southern cornbread if you are baking it from scratch.
If you prefer you can put this in a 13 x 9 inch casserole dish and bake it in the oven. Cook it at 350 degrees F for 40-45 minutes.
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Amount Per Serving: Calories: 546Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 146mgSodium: 1658mgCarbohydrates: 70gFiber: 0gSugar: 1gProtein: 17g
Nutrition facts are estimates.