Cornbread Stuffing

5 from 1 vote

Prep Time30 mins

Cook Time2 hrs 30 mins

Total Time3 hrs

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 108kcal

Gluten-free nonstick cooking spray
1 8×8-inch pan of baked gluten-free cornbread (use your favorite boxed mix or recipe)
4 slices gluten-free bread with crusts
2 cups chopped celery
1 onion peeled and diced
1 tablespoon poultry seasoning
½ teaspoon kosher salt plus more to taste
½ teaspoon ground black pepper
¼ cup salted butter melted
3 large eggs beaten
2¼ cups chicken or vegetable broth divided use

Use a 6-quart slow cooker sprayed well with cooking spray.
Cut the cornbread into 1-inch cubes and cut the bread slices into 8 pieces each.
Toast the bread cubes on a large cookie sheet in the oven at 300ºF for about 30 minutes or until golden brown. You may do this the night before, if desired.
Put the chopped vegetables into your slow cooker and add the poultry seasoning, salt, and pepper.
Whisk together the melted butter and eggs.
Stir into the cooker to combine.
Gingerly fold in the bread cubes. They will crumble a bit and that’s okay.
Add 2 cups of the broth and stir one more time.
Cover and cook on high for 2 hours or on low for about 5 hours. You may leave your stuffing on the “warm” setting for an additional 2 hours. If desired, add a bit more broth before serving for additional moisture and a bit more salt to taste.