Ingredients
Equipment
Method
- Generously coat the bottom and sides of your slow cooker with butter or nonstick cooking spray to prevent the stuffing from sticking during cooking.
- In a large mixing bowl, crumble the cornbread. Add the toasted bread cubes, chopped onion, chopped celery, poultry seasoning, and black pepper. Toss the mixture until all dry ingredients are evenly distributed.
- In a medium bowl, beat the eggs until smooth. Add both cans of condensed cream of chicken soup and whisk vigorously until the mixture is fully blended with no lumps.
- Pour the soup and egg mixture over the bread and vegetable mixture. Stir thoroughly until all ingredients are well combined, then transfer to the prepared slow cooker. Dot the surface with small pieces of butter or margarine.
- Cover the slow cooker and cook on high for about 2 hours, or on low for 3½ to 4½ hours, until the stuffing is set and heated through. For a firmer, slightly crisped top, remove the lid during the final 20 minutes of cooking.
- Fluff the finished stuffing with a fork to distribute the texture evenly. Spoon into a serving bowl and serve warm. If using as a stuffing for vegetables, precook the hollowed vegetables first, fill with the dressing, and warm everything together before serving.
Notes
Day-old or slightly dried-out cornbread works best here, as fresh cornbread can turn mushy once it absorbs the liquid. You can assemble the entire mixture the night before, refrigerate it in the slow cooker insert, and let it sit at room temperature for 30 minutes before cooking. Leftovers keep well in an airtight container in the fridge for up to 4 days; reheat with a splash of chicken broth if the stuffing seems dry. Freezing is not recommended, as the bread tends to become spongy after thawing. For a variation, swap the cream of chicken soup for cream of mushroom or cream of celery soup.