Slow Cooker Turkey & Southern Cornbread Dressing Recipe
I know most people have limited oven space when it comes to making holiday meals. Normally people are looking for alternative cooking methods for side dishes since the turkey takes up most of the oven. I thought I would try making the Turkey and Cornbread Dressing in the slow cooker.
I made my Mom’s cornbread dressing recipe and added more liquid since it would be in the slow cooker several hours. I used a boneless turkey breast and it fit perfectly in my 6-quart slow cooker. My turkey took about 4 hours to cook in the slow cooker with the cornbread dressing. I had plenty of room in the oven for my squash casserole, green bean bundles and rolls. I even had space to bake a pecan pie!
*I prepared the cornbread for the dressing the day before I cooked the Turkey and Dressing.*
Slow Cooker Turkey and Cornbread Dressing
- Corn Bread Dressing
- 3 batches of corn bread (recipe here)
- 1 onion
- 3 stalks celery
- 1 can cream of chicken
- 5 to 5 1/2 cups chicken stock
- 1 can cream of mushroom
- 3 pieces wheat bread
- salt, to taste
- pepper, to taste
- 1 -2 tsp sage
- 1 (3lb) boneless frozen turkey breast (thawed)*
- garlic powder
To prepare cornbread dressing:
Chop onion and celery in food processor. Crumble cornbread and add remaining ingredients (except turkey). Stir well. Place dressing in slow cooker that has been sprayed with cooking spray.
To prepare turkey breast:
Remove turkey breast from wrapper. Season turkey with salt, pepper and garlic powder.
Place seasoned turkey breast on top of dressing in slow cooker. (shove it down in the dressing)
Cover and cook on HIGH 3 1/2 to 4 hours.
*If using a bone-in turkey breast, reduce chicken stock to 4 cups and cook on HIGH for 4 1/2 to 5 hours.*