25+ Comforting Crockpot Cornbread Stuffing Recipes for Any Occasion

Cornbread stuffing is a beloved dish that adds a cozy, comforting touch to any meal.

When prepared in a crockpot, it becomes even easier and more flavorful.

The slow-cooking process allows the cornbread to soak in all the delicious seasonings and broth.

Whether you’re looking for a classic version or something with a creative twist, there are endless possibilities.

In this article, we’ve compiled 25+ incredible crockpot cornbread stuffing recipes to inspire your next meal.

From savory to sweet, there’s something for every taste and occasion.

So, get ready to discover your new favorite stuffing recipe!

25+ Comforting Crockpot Cornbread Stuffing Recipes for Any Occasion

Crockpot cornbread stuffing offers the perfect balance of convenience and flavor.

With the help of these 25+ recipes, you can easily create a crowd-pleasing dish.

No matter the season or the occasion, cornbread stuffing is always a hit.

From classic to adventurous flavors, there’s a recipe here for everyone.

So, gather your ingredients, set the crockpot, and enjoy a delicious stuffing that will elevate your meal!

Classic Herb Crockpot Cornbread Stuffing

Looking for a traditional take on stuffing? This classic herb cornbread stuffing is the perfect addition to any holiday meal. Packed with savory herbs and a hint of sweetness from the cornbread, it’s a comforting side dish that everyone will love.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tsp poultry seasoning
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Place the cornbread cubes into a large mixing bowl.
2. In a skillet, sauté celery and onions in 2 tablespoons of butter until softened, about 5 minutes. Add the sage, thyme, and poultry seasoning, cooking for another minute.
3. Add the sautéed vegetables to the cornbread cubes and toss to combine.
4. In a separate bowl, whisk together the broth and eggs. Pour the mixture over the cornbread, stirring gently to moisten evenly.
5. Grease your crockpot with the remaining butter and transfer the stuffing mixture to the crockpot.
6. Cook on low for 3–4 hours or until heated through and slightly crisp around the edges.

This classic herb cornbread stuffing pairs wonderfully with roasted turkey, ham, or even vegetarian main dishes. Its traditional flavors will bring nostalgic warmth to your table and make every bite feel like home.

Savory Sausage and Cornbread Crockpot Stuffing

This hearty recipe combines the rich flavors of sausage with the crumbly goodness of cornbread. Perfect for meat lovers, this stuffing delivers a satisfying combination of textures and flavors that will elevate your holiday feast.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 lb ground sausage
• 1 cup celery, diced
• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp sage
• 1 tsp thyme
• 1 tsp rosemary
• 2 ½ cups chicken broth
• 2 large eggs, beaten
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the sausage until browned. Remove from the pan and set aside.
2. In the same skillet, sauté celery, onions, and garlic until softened, about 5 minutes.
3. Combine the cooked sausage, vegetables, herbs, and cornbread cubes in a large mixing bowl.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir gently to combine.
5. Grease the crockpot and transfer the stuffing mixture into it.
6. Cook on low for 3–4 hours, stirring occasionally for even cooking.

This savory sausage cornbread stuffing is a standout side dish that complements roasted meats perfectly. The juicy sausage pieces and seasoned cornbread create a dish that’s hearty, filling, and absolutely unforgettable.

Cranberry and Pecan Cornbread Crockpot Stuffing

Infuse your stuffing with a touch of sweetness and crunch! This cranberry and pecan cornbread stuffing is a festive twist on the classic dish, adding a delightful balance of sweet and savory flavors.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 cup celery, diced
• 1 cup onion, diced
• ½ cup dried cranberries
• ½ cup chopped pecans
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté celery and onions in 2 tablespoons of butter until softened.
2. Combine the sautéed vegetables, cranberries, pecans, and cornbread cubes in a large mixing bowl.
3. Sprinkle in the cinnamon and nutmeg, tossing to distribute evenly.
4. In a separate bowl, whisk together the broth and eggs. Pour over the cornbread mixture and stir gently.
5. Grease your crockpot and transfer the stuffing mixture into it.
6. Cook on low for 3–4 hours, stirring occasionally to ensure even cooking.

This cranberry and pecan cornbread stuffing is a delightful way to bring a bit of holiday cheer to your meal. Its subtle sweetness and nutty crunch make it an excellent choice for pairing with roasted poultry or vegetarian dishes alike.

Garlic and Parmesan Cornbread Crockpot Stuffing

For those who love rich, savory flavors, this garlic and parmesan cornbread stuffing is the ideal side dish. The umami-packed parmesan cheese and aromatic garlic elevate the simple cornbread, making it irresistible at the dinner table.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 cup celery, diced
• 1 cup onion, diced
• 4 garlic cloves, minced
• 1 cup grated parmesan cheese
• 1 tsp Italian seasoning
• 2 ½ cups chicken broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the celery, onion, and garlic in 2 tablespoons of butter until softened, about 5 minutes.
2. In a large mixing bowl, combine the sautéed vegetables, cornbread cubes, and parmesan cheese.
3. Sprinkle in the Italian seasoning, salt, and pepper, tossing everything to combine.
4. In a separate bowl, whisk the chicken broth and eggs. Pour over the cornbread mixture and stir to combine evenly.
5. Grease the crockpot with the remaining butter, then transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally for even cooking.

This garlic and parmesan cornbread stuffing is the perfect savory side dish, full of flavor and guaranteed to be a crowd-pleaser. The richness of the parmesan and the depth of garlic give it a sophisticated touch for your holiday meal.

Apple and Sage Cornbread Crockpot Stuffing

If you’re looking for a stuffing that combines the best of sweet and savory, this apple and sage cornbread stuffing is a winner. The sweetness of the apples perfectly complements the savory sage and cornbread, creating a dish that feels both festive and comforting.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 medium apples, peeled, cored, and diced
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tsp cinnamon
• 2 ½ cups chicken broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the celery, onion, and apples in 2 tablespoons of butter until softened and the apples begin to caramelize, about 6 minutes.
2. Add the sage and cinnamon, stirring to coat the vegetables and apples.
3. In a large bowl, combine the sautéed mixture with the cornbread cubes.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and toss to combine.
5. Transfer the stuffing to a greased crockpot.
6. Cook on low for 3–4 hours, stirring halfway through for even cooking.

This apple and sage cornbread stuffing brings a delightful sweetness and herbal aroma to your meal. The tender apples and earthy sage create a dish that’s balanced and perfect for fall or any festive occasion.

Mushroom and Thyme Cornbread Crockpot Stuffing

For mushroom lovers, this mushroom and thyme cornbread stuffing is an excellent choice. The earthy mushrooms and fragrant thyme pair beautifully with cornbread, making this stuffing an unforgettable side dish.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 cups mushrooms, sliced
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté the mushrooms, celery, and onion in 2 tablespoons of butter until softened and the mushrooms release their moisture, about 7 minutes.
2. Stir in the thyme and cook for another minute.
3. In a large bowl, combine the sautéed vegetable mixture with the cornbread cubes.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and toss to coat evenly.
5. Grease the crockpot with the remaining butter and add the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally.

This mushroom and thyme cornbread stuffing is savory and aromatic, with the mushrooms adding a meaty texture and the thyme giving it a fragrant, earthy flavor. It’s a delicious addition to any holiday or dinner spread.

Bacon and Leek Cornbread Crockpot Stuffing

If you’re a fan of bacon, this bacon and leek cornbread stuffing is a must-try. The smoky flavor of bacon combined with the subtle sweetness of leeks makes this stuffing truly standout, while the cornbread base offers the perfect texture.

Ingredients:

• 8 cups cornbread, cubed and dried
• 8 slices bacon, chopped
• 1 cup leeks, sliced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 ½ cups chicken broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the bacon until crispy. Remove from the pan and set aside, leaving some bacon drippings in the pan.
2. Sauté the leeks, celery, and onion in the bacon drippings until softened, about 6 minutes.
3. In a large bowl, combine the cornbread cubes, cooked bacon, and sautéed vegetables.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir to combine.
5. Transfer the stuffing to a greased crockpot and cook on low for 3–4 hours. Stir occasionally to ensure even cooking.

This bacon and leek cornbread stuffing is savory, smoky, and deliciously rich. It’s a perfect way to add depth to your meal, with the bacon providing an irresistible crunch and the leeks adding a subtle sweetness.

Butternut Squash and Cornbread Crockpot Stuffing

For a more seasonal, veggie-packed stuffing, this butternut squash and cornbread stuffing is perfect. The roasted sweetness of the butternut squash adds a nice balance to the savory cornbread, creating a wholesome and comforting side dish.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 cups butternut squash, peeled, cubed, and roasted
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tsp ground sage
• 2 ½ cups vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
2. Sauté the celery and onion in 2 tablespoons of butter until softened, about 5 minutes.
3. In a large bowl, combine the roasted butternut squash, sautéed vegetables, and cornbread cubes.
4. Add the sage and toss everything together.
5. In a separate bowl, whisk the vegetable broth and eggs. Pour over the mixture and stir to coat evenly.
6. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
7. Cook on low for 3–4 hours, stirring occasionally.

This butternut squash and cornbread stuffing is hearty, flavorful, and full of fall flavors. The sweetness of the squash pairs beautifully with the savory cornbread, making it a wholesome and comforting addition to any meal.

Pineapple and Coconut Cornbread Crockpot Stuffing

If you’re looking for something a bit more tropical and unique, try this pineapple and coconut cornbread stuffing. The sweet pineapple and rich coconut bring a refreshing twist to the classic dish.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 cup pineapple, diced
• ½ cup shredded coconut
• 1 cup celery, diced
• 1 cup onion, diced
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté the celery and onion in 2 tablespoons of butter until softened, about 5 minutes.
2. In a large bowl, combine the cornbread cubes, sautéed vegetables, pineapple, and shredded coconut.
3. In a separate bowl, whisk the chicken broth and eggs. Pour over the cornbread mixture and stir to combine.
4. Grease the crockpot and transfer the stuffing mixture.
5. Cook on low for 3–4 hours, stirring occasionally to ensure even cooking.

This pineapple and coconut cornbread stuffing is a tropical twist that’s both sweet and savory. The pineapple adds a burst of sweetness while the coconut adds a delightful texture. It’s a fun, fresh option for your holiday feast!

Spinach and Feta Cornbread Crockpot Stuffing

For a Mediterranean-inspired stuffing, this spinach and feta cornbread stuffing is a flavorful and lighter alternative to traditional stuffing. The creamy feta cheese and vibrant spinach combine with the cornbread for a delightful side dish that complements many main courses.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 cups fresh spinach, chopped
• 1 cup onion, diced
• 1 cup feta cheese, crumbled
• 1 tsp oregano
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the onion in 2 tablespoons of butter until softened, about 5 minutes.
2. Add the chopped spinach to the pan and cook for another 2-3 minutes until wilted.
3. In a large bowl, combine the cornbread cubes, sautéed vegetables, and crumbled feta cheese.
4. Sprinkle in the oregano, salt, and pepper, tossing everything to combine.
5. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir gently to coat.
6. Grease your crockpot with the remaining butter and transfer the stuffing mixture.
7. Cook on low for 3–4 hours, stirring occasionally for even cooking.

This spinach and feta cornbread stuffing is a savory, herby dish with just the right amount of creaminess from the feta. It pairs wonderfully with lamb, chicken, or a Mediterranean-inspired feast.

Cajun Cornbread Crockpot Stuffing

For a bit of spice and bold flavors, this Cajun cornbread stuffing is sure to be a hit. With the perfect blend of Cajun seasonings, smoky sausage, and cornbread, this stuffing will add a zesty flair to your holiday spread.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 lb smoked sausage, sliced
• 1 cup celery, diced
• 1 cup onion, diced
• 1 bell pepper, diced
• 1 tbsp Cajun seasoning
• 2 ½ cups chicken broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the smoked sausage until browned. Remove from the skillet and set aside.
2. In the same skillet, sauté the celery, onion, and bell pepper until softened, about 5 minutes.
3. In a large bowl, combine the cornbread cubes, cooked sausage, and sautéed vegetables.
4. Sprinkle the Cajun seasoning, salt, and pepper over the mixture, tossing to coat evenly.
5. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir gently.
6. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
7. Cook on low for 3–4 hours, stirring occasionally.

This Cajun cornbread stuffing brings bold flavors to your table with just the right amount of spice and heat. It’s a perfect pairing with roasted meats, or even grilled fish for a Southern-inspired feast.

Roasted Red Pepper and Spinach Cornbread Crockpot Stuffing

This roasted red pepper and spinach cornbread stuffing offers a colorful and healthy twist on the classic dish. The roasted red peppers add a smoky sweetness while the spinach brings a burst of green, making it a flavorful, veggie-packed option.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 cup roasted red peppers, diced
• 2 cups fresh spinach, chopped
• 1 cup onion, diced
• 2 garlic cloves, minced
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in 2 tablespoons of butter until softened, about 5 minutes.
2. Add the chopped spinach and roasted red peppers, cooking for another 2-3 minutes until the spinach wilts.
3. In a large bowl, combine the cornbread cubes and sautéed vegetables.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture, stirring gently to coat.
5. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally.

This roasted red pepper and spinach cornbread stuffing is light and flavorful, full of color and vegetables. It’s a great choice for those who prefer a stuffing with a healthy twist, making it a lovely complement to any protein.

Zucchini and Parmesan Cornbread Crockpot Stuffing

This zucchini and parmesan cornbread stuffing brings together the mild flavor of zucchini with the salty richness of parmesan cheese. The combination of vegetables and cheese creates a stuffing that’s both savory and satisfying.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 medium zucchinis, diced
• 1 cup onion, diced
• 1 cup parmesan cheese, grated
• 1 tsp garlic powder
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the onion and zucchini in 2 tablespoons of butter until softened and slightly browned, about 6 minutes.
2. In a large bowl, combine the cornbread cubes, sautéed zucchini and onion, and parmesan cheese.
3. Sprinkle the garlic powder, salt, and pepper, tossing everything to combine.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir gently to coat evenly.
5. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally.

This zucchini and parmesan cornbread stuffing is a deliciously light yet hearty option, with a mild and savory flavor that pairs well with just about any main dish, from turkey to roasted vegetables.

Sweet Potato and Cornbread Crockpot Stuffing

This sweet potato and cornbread stuffing is a warm, comforting dish that brings together the natural sweetness of sweet potatoes with the savory depth of cornbread. It’s the perfect balance of flavors, making it a great side for fall and holiday meals.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 medium sweet potatoes, peeled, cubed, and roasted
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tsp cinnamon
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
2. In a skillet, sauté the celery and onion in 2 tablespoons of butter until softened, about 5 minutes.
3. In a large bowl, combine the cornbread cubes, roasted sweet potatoes, and sautéed vegetables.
4. Sprinkle in the cinnamon, salt, and pepper, tossing everything together.
5. In a separate bowl, whisk the chicken broth and eggs. Pour over the cornbread mixture and stir to coat.
6. Grease your crockpot with the remaining butter and transfer the stuffing mixture.
7. Cook on low for 3–4 hours, stirring occasionally for even cooking.

This sweet potato and cornbread stuffing is a rich, naturally sweet, and savory dish. The roasted sweet potatoes lend a soft texture, and the cinnamon adds warmth, making it an ideal addition to your holiday table.

Chorizo and Cornbread Crockpot Stuffing

This chorizo and cornbread stuffing is perfect for anyone looking to add a bit of spice to their stuffing. The chorizo brings a smoky, flavorful kick that pairs perfectly with the mild cornbread, creating a stuffing that’s both hearty and satisfying.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 lb chorizo, crumbled
• 1 cup onion, diced
• 1 cup bell pepper, diced
• 2 cloves garlic, minced
• 2 ½ cups chicken broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the chorizo until browned and cooked through, about 6-8 minutes. Remove from the pan and set aside.
2. In the same skillet, sauté the onion, bell pepper, and garlic in 2 tablespoons of butter until softened, about 5 minutes.
3. In a large bowl, combine the cornbread cubes, cooked chorizo, and sautéed vegetables.
4. In a separate bowl, whisk the chicken broth and eggs. Pour over the cornbread mixture and stir to combine evenly.
5. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally for even cooking.

This chorizo and cornbread stuffing has the perfect combination of savory, spicy, and smoky flavors. It’s an excellent choice for adding some zest and excitement to your holiday dinner or any special occasion.

Herb and Lemon Cornbread Crockpot Stuffing

This herb and lemon cornbread stuffing is light, fresh, and bursting with flavor. The bright citrus notes from the lemon combined with the savory herbs create a stuffing that is fragrant and full of zest, perfect for adding an aromatic touch to your meal.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp lemon zest
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the celery and onion in 2 tablespoons of butter until softened, about 5 minutes.
2. In a large bowl, combine the cornbread cubes, sautéed vegetables, parsley, thyme, and lemon zest.
3. Sprinkle with salt and pepper, tossing everything to combine.
4. In a separate bowl, whisk the chicken broth and eggs. Pour over the cornbread mixture and stir gently to coat.
5. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally.

The herb and lemon cornbread stuffing is aromatic and refreshing, with the citrus adding a burst of brightness. It pairs well with roasted chicken, turkey, or even as a standalone vegetarian dish.

Cranberry and Pecan Cornbread Crockpot Stuffing

This cranberry and pecan cornbread stuffing brings a beautiful balance of sweet and nutty flavors to your holiday table. The tartness of cranberries, combined with the richness of pecans, makes for a delightful and festive stuffing.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 cup cranberries (fresh or dried)
• 1 cup pecans, chopped
• 1 cup onion, diced
• 1 cup celery, diced
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the onion and celery in 2 tablespoons of butter until softened, about 5 minutes.
2. In a large bowl, combine the cornbread cubes, sautéed vegetables, cranberries, and chopped pecans.
3. Season with salt and pepper, tossing everything to combine.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir gently.
5. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally.

The cranberry and pecan cornbread stuffing is an excellent choice for a festive, sweet-and-savory side. The nuts and berries add texture and a hint of sweetness, making this a perfect complement to a Thanksgiving or holiday spread.

Caramelized Onion and Gruyère Cornbread Crockpot Stuffing

This caramelized onion and Gruyère cornbread stuffing is rich and decadent. The sweetness of the caramelized onions and the nutty, melt-in-your-mouth Gruyère cheese make this a sophisticated and savory stuffing that’s sure to impress.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 large onions, thinly sliced
• 1 cup Gruyère cheese, grated
• 1 cup celery, diced
• 2 ½ cups chicken broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. In a skillet, caramelize the onions by cooking them over low heat in 2 tablespoons of butter, stirring occasionally for 25-30 minutes, until golden and soft.
2. Sauté the celery in the remaining butter for 5 minutes until softened.
3. In a large bowl, combine the cornbread cubes, caramelized onions, sautéed celery, and grated Gruyère.
4. Season with salt and pepper, tossing everything together.
5. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir gently.
6. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
7. Cook on low for 3–4 hours, stirring occasionally.

The caramelized onion and Gruyère cornbread stuffing is a luxurious and flavorful choice for any holiday meal. The rich flavors of caramelized onions paired with the creamy Gruyère cheese make for a truly indulgent side dish.

Pumpkin and Sage Cornbread Crockpot Stuffing

For a seasonal twist, this pumpkin and sage cornbread stuffing is an autumnal delight. The creamy pumpkin and earthy sage combine with cornbread to create a stuffing that’s both comforting and full of seasonal flavor.

Ingredients:

• 8 cups cornbread, cubed and dried
• 1 cup pumpkin puree
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the celery and onion in 2 tablespoons of butter until softened, about 5 minutes.
2. In a large bowl, combine the cornbread cubes, sautéed vegetables, and pumpkin puree.
3. Sprinkle the sage, salt, and pepper, tossing everything to combine.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir gently.
5. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally.

The pumpkin and sage cornbread stuffing is a perfect side for fall, offering a cozy, slightly sweet flavor that pairs beautifully with turkey or chicken. It’s a great way to incorporate seasonal produce into your holiday meal.

Pear and Gorgonzola Cornbread Crockpot Stuffing

For a sophisticated and unique twist, this pear and Gorgonzola cornbread stuffing combines the sweetness of pears with the tangy richness of Gorgonzola. The creamy cheese and fresh pears add a surprising flavor combination to this delicious stuffing.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 pears, peeled, cored, and diced
• 1 cup Gorgonzola cheese, crumbled
• 1 cup celery, diced
• 1 cup onion, diced
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the onion and celery in 2 tablespoons of butter until softened, about 5 minutes.
2. In a large bowl, combine the cornbread cubes, sautéed vegetables, diced pears, and Gorgonzola cheese.
3. Season with salt and pepper, tossing everything to combine.
4. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread mixture and stir gently.
5. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally.

The pear and Gorgonzola cornbread stuffing is a luxurious and unique dish that adds an elegant touch to any meal. The sweet pears and rich, tangy Gorgonzola make for a bold and unforgettable flavor combination.

Tomato and Basil Cornbread Crockpot Stuffing

For a Mediterranean-inspired stuffing, this tomato and basil cornbread stuffing brings together the juicy sweetness of tomatoes and the fresh, aromatic flavors of basil. This combination offers a bright and savory stuffing perfect for any dinner.

Ingredients:

• 8 cups cornbread, cubed and dried
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil, chopped
• 1 cup celery, diced
• 1 cup onion, diced
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Sauté the onion and celery in 2 tablespoons of butter until softened, about 5 minutes.
2. In a large bowl, combine the cornbread cubes, sautéed vegetables, halved tomatoes, and chopped basil.
3. Season with salt and pepper, tossing everything together.
4. In a separate bowl, whisk the chicken broth and eggs. Pour over the cornbread mixture and stir gently.
5. Grease the crockpot with the remaining butter and transfer the stuffing mixture.
6. Cook on low for 3–4 hours, stirring occasionally.

The tomato and basil cornbread stuffing is fresh, flavorful, and full of vibrant color. It’s a perfect side dish to serve with grilled meats or roasted vegetables, bringing a burst of summery flavors to your plate.

Note: More recipes are coming soon!