Moist and delicious homemade cornbread stuffing made in a slow cooker. You can “set it and forget it” while you focus on the other dishes in your meal. Can be adapted to be gluten and egg free, as well as vegan.
- baked and fully cooled cornbread (From an 8 or 9-inch pan; Preferably day old)
- 5–6 slices gluten-free sandwich bread or other day old bread, cubed (about 2 cups. I used Udi’s Whole Grain Sandwich Bread)
- 1/4 cup grass-fed/dairy-free butter or coconut oil
- 1 cup finely chopped onion
- 1 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1.5 teaspoons dried sage
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or more to taste (reduce salt if you’re not using low-sodium broth)
- 1/2 teaspoon pepper
- 1 egg (omit if egg-free)
- 2 cups (a little more may be needed) low-sodium chicken or vegetable broth
- Cut the cornbread and other bread into 1-inch cubes. Place into the bowl of your slow cooker and set aside while you prepare the herbed vegetable mixture.
- Tip: If bread/cornbread is too moist, spread bread cubes in a single layer on a large baking sheet. Bake at 300° for 10-12 minutes or until dry, stirring midway through. Remove and let cool on the baking sheet for a few minutes.
- In a large pan, melt butter or coconut oil over medium heat. Add chopped onion and celery and sauté until onions begin to turn translucent, about 5-7 minutes. Stir in chopped parsley and other herbs, salt and pepper. Adjust salt, to taste, depending on the sodium content in the broth you use. Pour the vegetable mixture over the cubed bread. An egg isn’t necessary, but helps to hold the stuffing together some. If using an egg, blend that into your broth before adding it to the cubed bread. Add the 2 cups of chicken broth and fold the mixture gently to keep from making the bread too mushy. Much of the liquid will go to the bottom so make sure to try and coat the top pieces of bread. The mixture may look a little dry but it will steam as it cooks. You can always add extra broth later, but if you add too much in the beginning it will be mushy. I only ended up adding 2 cups all together, but it will depend on the bread you use. Cook on low 4-6 hours. Mixture will be fluffy and slightly browned. Stir gently and adjust seasonings, to taste. You can also add a little extra broth, if needed.