Slow Cooker Cornbread Stuffing or Dressing
Easy slow cooker cornbread stuffing or dressing recipe, homemade with simple ingredients (Italian herbs, butter, veggies, mushrooms, broth). Never ever soggy!
Sometimes having the same stuffing every year for Thanksgiving can get old. That’s why I like this recipe, because it shakes things up a little but still has that great flavor that brings you back to home cooking. The same goes for Slow Cooker Sausage Stuffing, because it uses sausage instead of the traditional turkey or chicken. However, if you still want to get that traditional taste of home, I’ve got the perfect recipe for that, too. It’s called the Best Slow Cooker Thanksgiving Stuffing– and it is!
How to make easy slow cooker cornbread stuffing recipe from scratch?
- Melt– Butter in a nonstick pan over medium-high heat.
- Saute’- Onions, celery, carrots, and mushrooms in butter.
- Transfer– This veggie mixture to a large greased crockpot.
- Mix in– Cornbread, bread cubes, poultry seasoning, Italian seasoning, salt, pepper, cream of chicken soup, eggs, and broth.
- Top– With cubes of butter.
- Cover and cook– On High heat for 2 hours.
- Fluff– Dressing with a fork.
- Add- More broth, if necessary, then cover and cook for another 30 minutes on Low heat.
What to serve with crockpot sweet cornbread dressing recipe?
This dish is typically served alongside a nice big Thanksgiving turkey, but it pairs well with other protein options, such as chicken, ham like this Slow Cooker Ham (With Pineapple), sausage, or even beef like this Slow Cooker Roast Beef. You can also add in different vegetables, salads, and breads to accompany the meal.
Do southerners call it stuffing or dressing? What’s the difference?
In the South it is typically referred to as dressing. There isn’t much of a difference these days, but stuffing referred to what was “stuffed” into a turkey and the dressing is what was just off to the side. The traditional stuffing has mostly been done away with, however, because of food safety concerns.
Homemade cornbread sausage stuffing- Use the recipe below and add precooked, sliced smoked sausage towards the end, mixing until distributed and warmed. You can also use other sausage and brown it just before adding the onions and other vegetables to saute’.
Add other seasonings- Switch it up with other spices, such as Sage, Thyme, Rosemary, garlic salt, onion powder, and more. You can omit or add various different seasonings to fit your preference. Make it your own!
Add chicken- For some added protein. I recommend using this Slow Cooker Shredded Chicken recipe. If you use the leftovers from another meal it is that much easier! You can also use leftovers from a Rotisserie chicken.
Vegetarian stuffing- Substitute regular ingredients for cream of celery or cream of mushroom, vegetable broth, and your favorite seasonings.
Add nuts and seeds- Such as sliced almonds, chopped walnuts, slivered pecans, sunflower seeds, pumpkin seeds, and more!
Add cranberries– To add in a nice chewy factor and a traditional Thanksgiving flavor.
Tips and Techniques
Cornbread should be already baked– This is key! You are using already made cornbread and not just putting the dry mix into the crockpot. If you do, your stuffing will not turn out!
Cornbread should preferably be a day old– Believe it or not, giving the cornbread a day to set prevents a soggy mess, because it dries more to absorb the liquid ingredients better.
How to fix soggy dressing/ stuffing?– This can usually be avoided by adding broth only as you need it, but it can be remedied by putting in more dry bread crumbs to soak up the dressing. You may need to add more spices along with it.
How to fix dry dressing/ stuffing?– Add in more broth until it reaches your desired consistency. Give it time to soak in before adding more so that you don’t add too much.
Start off with 1 cup broth- Then add more if necessary, because otherwise you will end up with a soggy mess.
Broth vs. Stock- Either can be used, but it must be low sodium, because you don’t want a stuffing that is too salty.
Must saute’ mushrooms– To the extent that excess liquid is evaporated because this helps prevent soggy stuffing.
Must use butter– Don’t replace with oil, because the butter gives a better flavor, texture, and consistency that oil will not.
Fluff with fork– At the end because it breaks up the stuffing so that it isn’t in a big, mushy clump.
Cornbread can be crumbled or cubed- I cut it into small cubes and some of it will crumble when fluffing. This texture is much better than a soggy crumbled mess.
Reduce dishes- By using a multifunctional slow cooker that allows you to saute’ the vegetables in the slow cooker, you’re able to reduce the amount of dirty dishes.
Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Freezer- Place in a freezer safe container for up to 1 month. I recommend serving fresh-that’s best!
More thanksgiving side dishes
- Slow Cooker Sweet Potato Souffle
- Slow Cooker Candied Carrots
- Crock Pot Sweet Potatoes (Baked Sweet Potatoes)
- Slow Cooker Sweet Potato Casserole
- Slow Cooker Mashed Sweet Potatoes
- Slow Cooker Cranberry Sauce
Slow Cooker Cornbread Stuffing/ Dressing
- 3 tbsp Butter, Unsalted
- 1/2 cup Onions, Finely chopped
- 1/2 cup Celery, Diced
- 1/2 cup Carrots, Peeled, Finely chopped
- 1 cup Mushrooms, Cleaned, Diced
- 1 box Cornbread, 15 oz. box, Baked according to box instructions, Preferably dried overnight uncovered, Crumbled or cut into small cubes
- 4 cups Dried seasoned bread cubes
- 1 tsp Poultry seasoning
- 1-2 tsp Italian seasoning
- Salt, To taste
- Pepper, To taste
- 1 can Cream of chicken soup, 10.5 oz. cans each, Can be replaced with cream of mushroom or cream of celery
- 3 Eggs, Large, Lightly whisked
- 1-2 cups Broth, Chicken or vegetable, Low sodium, Adjust according to your preference
- 2 tbsp Additional butter, Unsalted, Cut into cubes, For topping
- Add butter in a nonstick pot or pan over medium-high heat.
- When it's fully melted, add onions, celery, carrots, mushrooms and saute for a few minutes until veggies are partially softened and excess liquid from mushrooms has evaporated.
- Note: Use a multifunctional slow cooker that allows you to saute the vegetables the in the slow cooker. This way, you won’t have to make another pot or pan dirty.
- Transfer this veggie mixture to a large greased crockpot (6 quart or larger).
- Add cornbread, bread cubes, poultry seasoning, Italian seasoning, salt, pepper, cream of chicken soup, eggs and broth (start with 1 cup broth and add more, if necessary).
- Mix until combined. The bread should feel slightly moist. It should not be soaking wet.
- Top with cubes of butter.
- Cover and cook on High heat for 2 hours or Low heat for about 3-4 hours or until bread is soft and everything is warmed through/ cooked through.
- Fluff the dressing with a fork.
- Check to see if the dressing is moist to your liking and mix in more broth, if necessary. Cover and cook for another 30 minutes on Low heat. You may have to do this if you prefer a "wet stuffing." Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.