On Thanksgiving Day, oven space is at a premium. So it makes perfect sense to make your stuffing recipe in your Crockpot, or slow cooker. This recipe is based on my mom's traditional stuffing recipe, with cornbread, celery, onions, and plenty of fresh sage. Cornbread baked in a 9x13-inch pan is the perfect amount for this recipe. I make two packages of Jiffy Cornbread Mix and let it sit out overnight until it's dried out. To make a vegetarian version of this recipe, substitute vegetable broth for the chicken broth.
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours, 15 minutes
Ingredients:
- 6 tablespoons butter
- 1 large onion, diced
- 3 stalks celery, sliced
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 10 cups crumbled cornbread, stale
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 2 1/2 cups low-sodium chicken stock or broth
Preparation:
- In a large saute pan, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and the celery has softened, about 10 to 12 minutes. Season lightly with salt and pepper.
- Meanwhile, place the stale cornbread in a medium (4 quarts) slow cooker crock. Toss with the sage. Add the onion mixture and stir to combine completely. Add the stock or broth and stir to moisten all the cornbread. Season to taste with additional salt and pepper, if needed.
- Put the cover on the slow cooker and cook on high for 1 hour, then reduce the heat to low for 3 to 4 additional hours, until heated through. The cooking time on this recipe is extremely forgiving, so it can cook on low for one or two hours more, or you can turn the slow cooker to the "keep warm" setting for several hours. Just be sure to check periodically to make sure the edges are not burning.
This Crockpot Cornbread Stuffing Recipe makes 8 servings.
