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!
Servings: 10
Calories: 214kcal
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
Calories: 214kcal | Carbohydrates: 3g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 541mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg