Homemade Crockpot Cornbread Stuffing

Here is my favorite crockpot cornbread stuffing recipe, with a simple slow cooker method, crumbled cornbread, herbs, veggies, and plenty of butter and broth to keep it moist.

This cornbread stuffing is what I make every Thanksgiving when I need to free up oven space. The crockpot does all the work while you focus on everything else. Plus, it stays warm right until dinner, which is always a win in my book.

What Kind of Cornbread Should I Use?

For this crockpot stuffing, you can use homemade cornbread or store-bought – both work great. If you’re short on time, grab a package of cornbread mix from the store or pick up pre-made cornbread from your bakery section. The key is to use cornbread that’s at least a day old, since slightly stale cornbread holds up better in the slow cooker and won’t turn mushy. If your cornbread is fresh, just cut it into cubes and let it sit out on the counter for a few hours, or toast it lightly in the oven to dry it out a bit before adding it to your stuffing mixture.

Options for Substitutions

This stuffing recipe is pretty forgiving, so here are some swaps you can make:

• Cornbread: You can use store-bought cornbread mix or homemade – both work great. If you’re out of cornbread entirely, just increase the regular bread to about 8 to 10 cups total. The texture will be slightly different but still tasty.
• Day-old bread: Any sturdy bread works here – white, wheat, sourdough, or French bread. If your bread is fresh, just toast it in a 300°F oven for about 15 minutes to dry it out.
• Cream of chicken soup: Cream of mushroom or cream of celery soup are easy swaps. For a homemade option, mix 2 cups of chicken broth with 1/2 cup heavy cream and 1/4 cup flour.
• Poultry seasoning: Don’t have poultry seasoning? Mix together 1/2 teaspoon each of sage, thyme, and marjoram, plus a pinch of rosemary.
• Butter: Margarine works fine as mentioned, or you can use olive oil if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot stuffing is adding too much liquid at the start, which turns it into mush instead of a fluffy side dish – start with less broth than you think you need since the cream of chicken soup already adds moisture, and you can always stir in more if it looks dry halfway through.

Another common error is not toasting your bread cubes enough before adding them to the crockpot, as soft bread will absorb liquid too quickly and create a gummy texture rather than the light, airy consistency you want.

To get the best results, resist the urge to stir the stuffing too often during cooking, which can break down the bread and make everything mushy – just give it a gentle stir once at the halfway point.

Finally, if you want a crispy top layer like traditional oven-baked stuffing, crack the lid open during the last 30 minutes of cooking or transfer the finished stuffing to a baking dish and broil it for a few minutes.

What to Serve With Cornbread Stuffing?

Cornbread stuffing is a natural sidekick to roasted turkey or chicken, making it perfect for holiday dinners or Sunday suppers. I love serving it alongside some simple roasted vegetables like green beans, carrots, or Brussels sprouts to round out the plate. A big bowl of cranberry sauce (homemade or canned) adds a nice sweet-tart contrast to the savory stuffing, and don’t forget the gravy – pour it over everything! If you’re not doing a full turkey dinner, this stuffing pairs beautifully with pork chops, baked ham, or even a simple rotisserie chicken from the store.

Storage Instructions

Store: Leftover stuffing keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those dishes that actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this stuffing for up to 3 months in a freezer-safe container or heavy-duty freezer bag. I like to portion it out before freezing so I can grab just what I need for a quick side dish later on.

Reheat: Warm it up in the microwave with a splash of chicken broth to keep it moist, or reheat it in the oven at 350°F covered with foil for about 20 minutes. If you want a crispy top, remove the foil for the last 5 minutes of heating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 80-95 g
• Fat: 90-105 g
• Carbohydrates: 270-290 g

Ingredients

For the base:

• Cornbread, crumbled
• 8 slices toasted day-old bread (about 4 to 5 cups cubed)

For the mix-ins:

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tsp poultry seasoning
• 1/2 tsp freshly cracked black pepper
• 4 large eggs
• 2 cans (10.75 oz each) condensed cream of chicken soup
• 2 tbsp butter or margarine

Step 1: Prepare the Slow Cooker

• 2 tbsp butter or margarine

Butter the bottom and sides of the slow cooker thoroughly, or spray it with nonstick cooking spray to prevent the dressing from sticking during cooking.

Step 2: Combine the Breads and Vegetables

• cornbread, crumbled
• 8 slices toasted day-old bread (about 4 to 5 cups cubed)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tsp poultry seasoning
• 1/2 tsp freshly cracked black pepper

Crumble the cornbread into a large mixing bowl.

Add the toasted bread cubes, chopped onion, chopped celery, poultry seasoning, and freshly cracked black pepper.

Toss everything together until the ingredients are evenly mixed.

Step 3: Mix the Eggs and Soup

• 4 large eggs
• 2 cans (10.75 oz each) condensed cream of chicken soup

In a medium bowl, beat the eggs until well mixed.

Add the condensed cream of chicken soups to the beaten eggs and stir until the mixture is smooth and homogeneous.

I like to whisk really well here to avoid any clumps of soup.

Step 4: Combine and Prepare for Cooking

• bread and vegetable mixture from Step 2
• soup and egg mixture from Step 3
• 2 tbsp butter or margarine

Pour the soup and egg mixture (from Step 3) into the bread and vegetable mixture (from Step 2).

Stir everything thoroughly until all ingredients are well combined.

Spoon this dressing mixture into the prepared slow cooker.

Dot the top with small pieces of butter or margarine to add richness and flavor.

Step 5: Slow Cook the Dressing

Cover and cook the mixture in the slow cooker on high for about 2 hours, or on low for 3 1/2 to 4 1/2 hours, until the dressing is set and heated through.

For a crispier texture, you can remove the lid in the last 20 minutes of cooking.

Step 6: Fluff and Serve

Fluff the cooked dressing with a fork to distribute the texture evenly.

Spoon it into a serving bowl and serve warm.

If you want to use the dressing to stuff vegetables, precook the hollowed vegetables, stuff them with the dressing, and warm everything together before serving.

Homemade Crockpot Cornbread Stuffing

Delicious Homemade Crockpot Cornbread Stuffing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 22 minutes mins

Total Time 3 hours hrs 32 minutes mins

Servings: 4

Calories: 2300

Ingredients Method

Ingredients

  

For the base:

• cornbread, crumbled
• 8 slices toasted day-old bread (about 4 to 5 cups cubed)

For the mix-ins:

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tsp poultry seasoning
• 1/2 tsp freshly cracked black pepper
• 4 large eggs
• 2 cans (10.75 oz each) condensed cream of chicken soup
• 2 tbsp butter or margarine

Method

 

1. Butter the bottom and sides of the slow cooker thoroughly, or spray it with nonstick cooking spray to prevent the dressing from sticking during cooking.
2. Crumble the cornbread into a large mixing bowl. Add the toasted bread cubes, chopped onion, chopped celery, poultry seasoning, and freshly cracked black pepper. Toss everything together until the ingredients are evenly mixed.
3. In a medium bowl, beat the eggs until well mixed. Add the condensed cream of chicken soups to the beaten eggs and stir until the mixture is smooth and homogeneous. I like to whisk really well here to avoid any clumps of soup.
4. Pour the soup and egg mixture (from Step 3) into the bread and vegetable mixture (from Step 2). Stir everything thoroughly until all ingredients are well combined. Spoon this dressing mixture into the prepared slow cooker. Dot the top with small pieces of butter or margarine to add richness and flavor.
5. Cover and cook the mixture in the slow cooker on high for about 2 hours, or on low for 3 1/2 to 4 1/2 hours, until the dressing is set and heated through. For a crispier texture, you can remove the lid in the last 20 minutes of cooking.
6. Fluff the cooked dressing with a fork to distribute the texture evenly. Spoon it into a serving bowl and serve warm. If you want to use the dressing to stuff vegetables, precook the hollowed vegetables, stuff them with the dressing, and warm everything together before serving.