From The Crock Pot Lady:
Day 318.
Dude. I so love my crockpot. It has gotten me to think out of the box, and I now have a refrigerator full of 2! TWO! kinds of perfect crockpot stuffing.
I think I need to bronze the crockpot after this year.
I've never had cornbread stuffing before, so I turned to the master: Paula Deen.
The Ingredients:
8 x 8 pan of baked cornbread (I used the Whole Foods 365 brand of GF cornbread mix)
4 slices of toasted bread (I used the GF Food food For Life brand in the pink bag)
2 cups celery, chopped
1 large yellow onion, diced
3 beaten eggs
1 T poultry seasoning
½ tsp salt
½ tsp pepper
2 cups chicken broth (or vegetable!) --and another 1/4 cup if desired, later
The Directions:
I changed Paula's recipe quite a bit, but tried to keep the basics exactly the same.
I used a 6-quart crockpot. If you only have a 4-quart, toss the stuffing together in a huge mixing bowl, and then transfer to your 4-quart.
Bake the cornbread according to package directions (or by all means, make it by scratch!)
If you have a few days to let it go stale, do that. Other wise, cut into slices and bake at 300 degrees until toasty (along with your bread slices). It took about 30 minutes in my oven.
While the cornbread is toasting, chop up the onion and celery. Put the pieces into your crockpot. Add the seasoning.
Melt butter in the microwave, and mix together with 3 beaten eggs. Stir well into the veggies and seasonings in the crockpot.
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 crockpot.
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.
The Verdict.
Tasty. Delicious.
I think we have a new member at our dinner table this Thanksgiving!
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