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Best Cornbread Stuffing
Cornbread Stuffing made easy in your slow cooker or oven! This stuffing is made of sweet boxed or homemade cornbread, french bread, sausage, cranberries, and pecans!
Prep Time
20
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
20
minutes
minutes
Servings
8
Calories
250
kcal
Author
Nichole
Ingredients
1
8.5 Ounce
Box Cornbread Mix
1/2
(About 3 Cups)
Loaf French bread
1
Pound
Ground Pork Sausage
1
Medium
Yellow onion
diced
2 1/2
Cups
Chicken or Vegetable broth
2
Large
Eggs,
3
Tablespoons
Butter,
Melted
1
Tsp
Salt
1
Tablespoon
Fresh Thyme
1
Tablespoon
Fresh Sage
1
Cup
Dried Cranberries
1/2
Cup
Pecan Halves
Instructions
FOR THE BREAD:
Bake the cornbread according to package directions. Cool completely and cut into 1/2 inch cubes.
Preheat oven to 250 degrees.
Place the cubed cornbread and French bread on a large baking sheet. Bake in preheated oven for 45 minutes.
Alternately, cube both breads, and place in 1-2 large bowls. Allow to sit on the counter for 24 hours, covered, until dried out.
FOR THE SLOW COOKER:
Pour the dried bread into a greased slow cooker.
Cook the sausage and diced onion in a large skillet over medium-high heat until cooked through. Drain grease if necessary, and pour over the bread.
Beat together the broth, eggs, butter, salt, thyme, and sage. Pour over the bread. mixture and stir to coat
Add in the cranberries and pecans and stir well. Cover and cook on low for 1-2 hours. Stir lightly before serving.
TO BAKE IN THE OVEN:
Dry the bread as directed above.
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
Pour the cubed bread into the dish and spread out evenly.
In a large skillet over medium-high heat, cook together the sausage and onion until the sausage is cooked through.
Beat the broth, eggs, butter, salt, thyme, and sage together then pour over the bread and toss to coat.
Stir in the dried cranberries and pecans.
Bake in preheated oven for 20-30 minutes until golden.
Video
Notes
MAKING AHEAD: I don't recommend freezing this stuffing. However, you can mix it up, and store in a covered container for up to 3 days before cooking.
Nutrition
Serving:
0.05
Cup
|
Calories:
250
kcal