Slow Cooker Cornbread Stuffing/ Dressing
Easy slow cooker cornbread stuffing or dressing recipe, homemade with simple ingredients (Italian herbs, butter, veggies, mushrooms, broth). No more soggy mess ever again!
Yield: People
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 124kcal, Carbohydrates: 13g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 403mg, Potassium: 129mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1153IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg