Slow Cooker Cornbread Stuffing
Minimum Slow Cooker size: 5 quarts
Yield: Servings 10 | Serving: 1/10th of recipe | Calories: 171 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 19 mg | Sodium: 263 mg | Carbohydrates: 26 g | Dietary Fiber: 1 g | Sugars: 4 g | Protein: 4 g | SmartPoints (Freestyle): 9 |
- In a large skillet add oil and cook celery and onion on medium-low heat until tender, about 4 minutes. Combine in a large mixing bowl cornbread crumbs, black pepper and salt. Add all remaining ingredients to cornbread mixture, stir well.
- Lightly spray the inside of slow cooker with non-stick cooking spray. Add cornbread mixture and spread evenly. Cover and cook on low 4 hours. Recommend 5-6 quart slow cooker.
- For additional browning, pre-heat oven to broil, use oven mitts and remove, oven safe, slow cooker insert, place on the middle oven rack. Broil 5 - 8 minutes or until desired color is reached.
- NOTE: Whole grain bread crumbs can be substituted for cornbread crumbs or combine the two for an equally yummy stuffing.
Video: Slow-Cooker Cornbread Dressing: Thanksgiving Made Easy | Southern Living
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