Get ready to transform your ordinary side dish into a mouthwatering masterpiece that will have everyone at the table begging for seconds! This Slow Cooker Cornbread and Sausage Stuffing is not just a recipe; it's a culinary experience that combines the rich, savory flavors of perfectly seasoned sausage with the classic comfort of homemade cornbread. Imagine a dish so tender, so flavorful, that it becomes the star of your holiday meal or weekend dinner – no complicated cooking techniques required!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 loaf cornbread, cubed
- 1 pound sausage, cooked and crumbled
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 tablespoon sage
- Salt and pepper to taste
Instructions
- Prepare the cornbread by cutting it into 1-inch cubes and letting them dry out at room temperature for about 1 hour, which helps absorb more flavor.
- In a large skillet, cook the sausage over medium-high heat, breaking it into small crumbles until it's fully browned and no pink remains. Drain excess fat and set aside.
- Dice the onion and celery into uniform small pieces to ensure even cooking and distribution of flavor.
- In a large mixing bowl, combine the dried cornbread cubes, cooked sausage crumbles, chopped onion, and chopped celery.
- Sprinkle sage, salt, and pepper over the mixture, gently tossing to distribute seasonings evenly.
- Slowly pour chicken broth over the mixture, stirring carefully to moisten the cornbread without making it soggy. The bread should be damp but not saturated.
- Grease the inside of the slow cooker with butter or cooking spray to prevent sticking.
- Transfer the stuffing mixture into the slow cooker, spreading it evenly across the bottom.
- Cover and cook on low heat for 3-4 hours, checking occasionally to ensure it doesn't dry out. If it seems too dry, add a little more chicken broth.
- When done, the stuffing should be hot throughout and have a slightly crispy top with a moist interior. Serve warm as a side dish.
Tips
- Dry Your Cornbread: Let the cornbread cubes sit out for at least an hour to dry slightly. This helps them absorb more flavor and prevents a mushy texture.
- Brown the Sausage Thoroughly: Make sure to cook the sausage completely and drain excess fat for the best flavor and texture.
- Don't Oversaturate: When adding chicken broth, add it slowly and carefully. The goal is to moisten the bread, not create a soggy mess.
- Low and Slow is the Way to Go: Use the low setting on your slow cooker to ensure even cooking and prevent burning.
- Check Moisture Levels: Peek occasionally and add a little extra chicken broth if the stuffing looks too dry.
- Customize Your Flavor: Feel free to add additional herbs like thyme or rosemary to make the recipe your own.
- Serve Immediately: The stuffing is best served warm, straight from the slow cooker, to maintain its perfect texture and temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 18g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
