Crockpot Cornbread & Sausage Stuffing
This crockpot cornbread and sausage stuffing frees up some oven space this holiday season while creating a classic delicious side dish you and your family will love!
Space on the burners and space in the oven is always at a premium during the holiday season in my house.
I do whatever I can to keep things off of the stove or out of the oven when I making Thanksgiving or Christmas dinner like make Instant Pot cranberry sauce instead of cranberries on the stove.
And this variation of cornbread stuffing with sausage does just that!
Making it in my slow cooker means I have room to roast my turkey and bake all the other sides and desserts we make.
Plus I can throw it all into the crockpot and not worry that it it’ll turn out too dry since this version comes out perfect each and every time.
Ingredients
- cornbread- I use two small boxes of Jiffy cornbread mix to make this
- ground pork sausage
- onion
- celery
- herbs- sage, fresh thyme, fresh parsley and garlic
- eggs
- salted butter
- chicken broth
How to Make
Making this slow cooker stuffing is so easy!
To do it, start by making the cornbread a day before you want to make this stuffing.
Make it according to the instructions on the box and let the prepared cornbread sit out on the counter uncovered for 24 hours so it gets a little stale.
Then cook the sausage in a skillet until it is cooked through, crumbling as it cooks.
Next, cut the cornbread into 1″-1.5″ cubes.
Put the cornbread cubes into the crockpot with all the remaining ingredients.
Give everything a gentle stir to combine.
Then cook the stuffing on high for 2 hours or low for 3.5-4.
Fluff it gently with a fork prior to serving and enjoy!
Storing and Reheating
You can store it in the fridge in the same crockpot you cooked in.
Once cool remove it from the outer pot, and cover the crock tightly with cling wrap.
Refrigerate for up to 3 days, and when ready to reheat, just remove the plastic wrap, add the crock back into the crockpot and cook on low for a couple of hours, or until heated through.
Tips and Tricks
- Feel free to add different herbs to suit your taste and match your roast.
- You can add chopped sautéed mushrooms, but make sure to cook them before adding to crockpot. If you don’t cook them first, they won’t cook down properly and they’d release excess liquid.
- If wanting to season with salt & pepper, wait until just before serving and carefully taste the cooked stuffing and season accordingly.
Other Crockpot Side Dishes You’ll Love
This crockpot cornbread and sausage stuffing is a fantastic alternative to baked stuffing recipes.
Try it this holiday season and enjoy!
Looking for other crockpot sides to make this holiday season?
These are a few of my favorites:
- Slow Cooker Creamy Ranch Potatoes
- Crockpot Rosemary & Olive Oil Bread
- Slow Cooker Green Bean Casserole
- Slow Cooker Homestyle Creamed Corn
Want to make dessert in the crockpot too?
Don’t forget to click through and get our recipe for an easy chocolate chip pumpkin bread.
It includes cooking instructions for both the crockpot and the oven.
If you’ve tried this CROCKPOT CORNBREAD AND SAUSAGE STUFFING recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crockpot Cornbread & Sausage Stuffing
Ingredients
- 2 small boxes Jiffy cornbread mix prepared & baked according to the package instructions
- 1 lb ground pork sausage
- 1 large yellow onion peeled & diced
- 5 ribs celery washed & thinly sliced
- 1/4 cup chopped sage
- 1/2 tsp fresh thyme leaves
- 2 tbsp chopped fresh parsley
- 1 small clove garlic minced
- 3 large eggs beaten
- 1/4 cup salted butter melted
- 2 cups chicken broth
Instructions
- Make the cornbread ahead of time, and allow it to sit out (uncovered) for at least 24 hours. It's going to get a little stale, but don't worry that's the point.
- Cook the sausage in a large skillet, crumbling as it cooks until cooked through. Set aside.
- Run a knife around the edges of the cornbread to release it from the baking dish, and cut it into roughly 1- 1 1/2" cubes. Transfer the cut cornbread into the bowl of your crockpot.
- Add all of the remaining ingredients to the crockpot, and gently stir just to combine without breaking up
- Cook the stuffing mixture on high for 2 hours, fluffing gently with a fork before serving.
Notes
- Feel free to add different herbs to suit your taste and match your roast.
- You can add chopped sautéed mushrooms, but make sure to cook them before adding to crockpot. If you don't cook them first, they won't cook down properly and they'd release excess liquid.
- If wanting to season with salt & pepper, wait until just before serving and carefully taste the cooked stuffing and season accordingly.
Nutrition
recipe adapted from Melanie Makes
