Crockpot Cornbread Stuffing

Add a little southern to your Thanksgiving table with this crockpot cornbread stuffing. It starts with a batch of your favorite cornbread, so it’s sure to come out just the way you like it, whether you’re one of those people who thinks sugar belongs in cornbread (me!), or one of those people who finds the very idea blasphemous.

Crockpot Cornbread Stuffing

Ingredients:

(2) 8″x8″ pans of cornbread (Here’s my cornbread mix recipe)
1 lb ground sausage
2 cups onion, chopped
2 cups celery, chopped
1-2 cups broth
1 cup pecans
2 sticks butter
2 eggs, beaten
1 Tbsp poultry seasoning (Here’s my poultry seasoning recipe)
1/2 tsp sage
1/2 tsp marjoram
1/2 tsp thyme
1 tsp salt
1/2 tsp pepper

What You Do:

Bake your cornbread; allow it to cool; then, crumble it up with your hands. Aim for small crumbles, not cornbread dust.

Spread your cornbread crumbles out on two cookie sheets, and leave them on the counter overnight to dry out. This is so the cornbread will have room to absorb the liquids in the stuffing.

If you want to make your stuffing today, you can also dry the crumbles in a 300 degree oven. Just check on them every 10-15 minutes, and pull them when they feel dry and crisp to the touch. I can’t really give you an oven time because it just depends on how moist your cornbread is. I use a really moist cornbread recipe, so it takes around an hour to dry it out. If you’re using a drier cornbread, it may only take you 30 minutes to dry yours out.

Brown your sausage, and drain the grease.

Then, sauté the onions and celery in the butter.

Add the cornbread, sausage and pecans to the crockpot. You’ll need a six-quart (or larger) crockpot for this recipe.

Pour the butter/veggie mixture over top, and stir to combine.

Add the seasonings.

Add the eggs. They’ll help to bind everything together.

Then, add the broth. Only use as much as the bread is able to absorb, so your stuffing doesn’t get soggy.

Cover, and cook on low for four hours, stirring occasionally, so the stuffing doesn’t stick to the bottom and sides of the crockpot and burn.

Tips and Variations:

• Replace the pecans with chestnuts or walnuts
• Add 1/2 cup of dried cranberries, a chopped apple or a cup of sliced mushrooms
• Save time by making your cornbread crumbles ahead. They’ll keep for months in an air-tight container, as long as you dry them well. Or go ahead and make the stuffing ahead. It freezes beautifully. Just transfer it to the fridge a couple days before Thanksgiving, so all you’ll have to do is heat it up right before dinner. Easy!

Crockpot Cornbread Stuffing

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Whip up this moist and flavorful cornbread stuffing in the crockpot, so you can use your oven for something else.

• Total Time: 4 hours 30 minutes
• Yield: 24 servings 1x

Ingredients

Scale 1x2x3x

• 2 8″ x 8″ pans of cornbread Here’s my cornbread mix recipe
• 1 lb ground sausage
• 2 cups onion, chopped
• 2 cups celery, chopped
• 1–2 cups broth
• 1 cup pecans
• 2 sticks butter
• 2 eggs, beaten
• 1 Tbsp poultry seasoning Here’s my poultry seasoning recipe
• 1/2 tsp sage
• 1/2 tsp marjoram
• 1/2 tsp thyme
• 1 tsp salt
• 1/2 tsp pepper

Instructions

Crumble two pans of cornbread with your hands. Spread the crumbles out on two cookie sheets, and leave them on the counter overnight to dry out.

If you want to make your stuffing today, you can also dry the cornbread in a 300 degree oven. Depending on how moist your cornbread is, this will likely take between 30 minutes and an hour. Check on your crumbles every 10-15 minutes, and pull them when they feel dry and crispy.

Brown your sausage, and drain the grease.

Then, sauté the onions and celery in the butter.

Place the cornbread, sausage and pecans in a six-quart (or larger) crockpot.

Add the veggie/butter mixture, and stir to combine.

Stir in the seasonings.

Then, add the eggs to bind all the stuffing ingredients together.

Slowly add the broth, taking care not to add more than the bread can absorb.

Cover; and cook on low for four hours, stirring occasionally.

Notes

Variations: Use walnuts or chestnuts in place of the pecans, or try adding 1/2 cup dried cranberries, a chopped apple or a cup of sliced mushrooms.

Time-Saver: Make your cornbread crumbles ahead. They’ll keep for months in an air-tight container, as long as you dry them out well. You can also make the stuffing ahead and freeze it. Just thaw it out a couple days before, and warm it back up.

• Author: Erin Huffstetler, myfrugalhome.com
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Category: Sides
• Method: Crockpot
• Cuisine: American

Keywords: crockpot cornbread stuffing