Slow Cooker Cornbread Stuffing
No Thanksgiving is complete without stuffing, but it can be difficult to make enough to feed a crowd. This Slow Cooker Cornbread Stuffing solves all of your problems. Slow cooker recipes are so useful around the holidays because the appliance does all of the work for you. Just dump the ingredients in the slow cooker and feel free to relax or complete other tasks. Cooking this Thanksgiving side dish in your slow cooker also frees up space in the oven and yields enough servings for the whole family. You don't have to choose between cooking stuffing inside the bird or making oven-baked dressing that could come out dry. Opt for this delicious and easy alternative and you won't regret it!
Cooking MethodSlow Cooker
- 1 (8-inch) pan premade cornbread, crumbled
- 8 slices day-old bread, cubed and toasted
- 4 eggs, beaten
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1 to 2 teaspoons sage or poultry seasoning
- 1/2 teaspoon black pepper
- 2 cans cream of chicken soup
- 2 tablespoons butter or margarine
Lightly grease slow cooker. Preheat oven to 350 degrees F.
Place bread cubes on sprayed or greased baking sheet. Bake bread cubes for 15 to 20 minutes, or until cubes are crispy and slightly browned. Toss the bread cubes regularly on the pan so they cook on all sides.
Crumble cornbread into slow cooker crock. Add chopped onion and celery to cornbread and stir to combine in the slow cooker. Add toasted bread cubes to cornbread mixture and toss to combine.
After beating eggs, add cream of chicken soup to the eggs and stir until thoroughly blended. Add pepper and seasoning to egg and soup mixture and stir until thoroughly blended.
Pour liquid mixture into dry mixture in your slow cooker and toss all ingredients until mixture is coated evenly. Pat down the stuffing mixture so it's evenly distributed throughout your slow cooker insert. Dot top surface of stuffing mixture with butter.
Cook on HIGH for 2 hours or on LOW for 3 to 4 hours.
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