Slow Cooker Cornbread Stuffing
Recipe courtesy: Terri House
8×8 pan of baked cornbread
4 slices of toasted bread
2 cups celery, chopped
1 large yellow onion, diced
3 beaten eggs
1/4 cup butter, melted
1 tablespoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth (or vegetable) and another 1/4 cup if desired, later
Bake cornbread a few days ahead and let it go stale or cut into slices and bake at 300 degrees until toasty (along with your bread slices), about 30 minutes.
While the cornbread is toasting, chop up the onion and celery. Put the pieces into your slow cooker. Add the seasoning.
Melt butter in the microwave and mix together with 3 beaten eggs. Stir well into the veggies and seasonings in the slow cooker.
Cut the cornbread and toasted bread into cubes, about 1/2 inch square.
Toss the cubes of bread and cornbread well with the ingredients in the slow cooker.
Pour in 2 cups of broth. Stir gingerly to combine. The cornbread will break up more than the bread did in the other stuffing, but try to keep a few pieces whole for texture.
Cook on high for 2 hours. This can be on warm successfully for up to 2 hours.
If you’d like a more moist dressing, add another 1/4 cup of broth before serving.
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