Crock Pot Cornbread Stuffing
Transform your holiday table with the irresistible comfort of Crock Pot Cornbread Stuffing, a slow-cooked classic that combines the rich, buttery flavors of homemade cornbread with the savory notes of sautéed onions, celery, and aromatic herbs like sage and thyme. This easy-to-make recipe is the perfect balance of moist and fluffy, thanks to its blend of chicken or vegetable broth and eggs, ensuring every bite is packed with flavor. Ideal for gatherings, this stuffing eliminates the stress of oven space by cooking to perfection in your crock pot, leaving you free to focus on your main course. Whether served alongside turkey or as a standalone star, this crowd-pleaser is sure to be a staple at your dinner table.
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Recipe Information
Ingredients
- 8 cups Cornbread
- 4 cups White or wheat bread, cubed
- 1 large Onion, finely chopped
- 2 cups Celery, finely chopped
- 1 cup Unsalted butter
- 3 cups Chicken or vegetable broth
- 3 Eggs, beaten
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Sage, dried
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray or butter (for greasing the crock pot)
Instructions
Prepare your cornbread and white or wheat bread in advance. Slice both into bite-sized cubes and allow them to sit out overnight to dry, or toast them lightly in the oven at 250°F (120°C) until crisp.
In a large skillet, melt the butter over medium heat. Add the onion and celery, and sauté for 5-7 minutes until softened and fragrant. Remove the skillet from heat and set aside.
Grease the inside of your crock pot with cooking spray or butter to prevent sticking.
In a large mixing bowl, combine the cornbread cubes, bread cubes, sautéed onions and celery, parsley, sage, thyme, salt, and pepper. Toss gently to evenly distribute the ingredients.
In a separate bowl or large measuring cup, whisk together the chicken or vegetable broth and beaten eggs until well mixed.
Pour the broth and egg mixture over the bread mixture in the large bowl. Gently stir until all ingredients are moistened but not soggy. The consistency should be slightly damp and able to hold together when pressed.
Transfer the stuffing mixture to the greased crock pot, spreading it out evenly.
Cover the crock pot with its lid and cook on LOW for 4 hours or until the stuffing is tender and cooked through. Avoid removing the lid frequently as this releases heat and moisture.
Once cooked, fluff the stuffing with a fork to release trapped steam and serve warm.
Nutrition Facts
Calories |
4834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 9510 mg | 413% | |
| Total Carbohydrate | 636.8 g | 232% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 102.1 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 2366 mg | 182% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 3230 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
