Description
This easy, cozy cornbread stuffing is made in the slow cooker for a perfectly moist, flavorful holiday side dish. Packed with sweet cornbread, sautéed veggies, and classic herbs, it’s a crowd-pleaser that’s hands-off and stress-free.
Ingredients
- 8 cups cornbread, cubed (day-old preferred)
- 6 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 celery stalks, chopped
- 2 medium carrots, peeled and diced (optional)
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried sage)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 large eggs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning (optional)
- Nonstick spray or butter for greasing slow cooker
- Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup dried cranberries, 1 cup crumbled cooked sausage
Instructions
- Cut cornbread into 1-inch cubes (about 8 cups). If fresh, let it sit out for an hour to dry slightly.
- In a large skillet over medium heat, melt butter. Add onion, celery, and carrots. Sauté for 5-7 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Stir in sage, thyme, and parsley. Cook for 1 minute, then remove from heat and let cool slightly.
- In a small bowl, whisk together eggs, broth, salt, pepper, and poultry seasoning.
- In a large mixing bowl, gently toss cornbread cubes with sautéed vegetables and herbs.
- Pour egg-broth mixture over cornbread and veggies. Stir gently until moistened. Fold in any optional add-ins.
- Grease the inside of the slow cooker with nonstick spray or butter. Spoon stuffing mixture into the slow cooker, spreading evenly but not packing down.
- Cover and cook on LOW for 3-4 hours. Check after 2.5 hours; stuffing should be moist but set, with golden edges.
- If stuffing looks dry after 2 hours, drizzle an extra 1/4 cup broth over the top. If too wet, crack the lid for the last 30 minutes.
- Sprinkle with extra parsley or fresh herbs before serving. Let sit for 5-10 minutes after turning off heat before scooping.
Notes
Use day-old cornbread for best texture. For gluten-free, use gluten-free cornbread and broth. For vegan, substitute plant-based butter and flax eggs. Don’t overmix to avoid mushy stuffing. Add a splash of broth if dry, or crack lid if too wet. Sauté veggies ahead for efficiency. Leftovers taste even better and can be reheated with a splash of broth.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 210
- Sugar: 5
- Sodium: 420
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: cornbread stuffing, slow cooker stuffing, holiday side dish, Thanksgiving, Friendsgiving, easy stuffing, gluten-free option, vegetarian option, comfort food