“My mother made this recipe after tasting her mother-in-law's cornbread dressing. We get together every November to make it, take out what we need for the holiday, and then freeze the leftovers to eat during the year.”
—Colleen Ruple, Beaumont, Texas
This dressing recipe is so delicious no one will know it's lower in fat. And best of all, it cooks effortlessly in the slow cooker, so the stove and oven are freed up for other dishes! —Raquel Haggard, Edmond, Oklahoma
My mother was looking through a cookbook, and a clipping with this recipe fell to the floor. Mom, who’s 80, told me the recipe came from her mother. We hope you relish this heirloom dish as much as we do. —Brenda Liz Parkinson, Prince George, British Columbia
My husband and father go crazy for this dressing. Although leftovers are rare, it freezes quite well. To save time, chop the veggies and prepare the stuffing mix ahead of time.—Bette Votral, Bethlehem, Pennsylvania
“I’ve had this wonderful, light recipe for more than 30 years and always use it during the holidays,” says Page Alexander from Baldwin City, Kansas. “But it’s so rich and buttery that I often serve it with pork roast or stuff pork chops with it during the year. It never fails to bring raves.”
Mary Kendall of Appleton, Wisconsin relied on this slow cooker recipe at Thanksgiving when there was no room in her oven to bake stuffing. "The results were fantastic-very moist and flavorful," she relates. "Even family members who don't usually eat stuffing had some. There were no leftovers."