This lethargic cooker cornbread stuffing is sodden and heavenly. You can “set it and fail to remember it” while you center around different dishes in your dinner. It very well may be adjusted to be gluten and egg free, just as veggie lover.
Being a breadaholic, stuffing is one of my #1 sides on Thanksgiving. It’s likewise one of those sides which regularly occupy valuable room in the stove. Consistently it appears to be there’s a battle for stove time, with the turkey ruling 75% of it. My mother consistently purchased the greatest turkey she could view as well, which required a large portion of the day to prepare.
This year, I was resolved to track down a superior arrangement. We will change the menu to incorporate some sautéed vegetables, rather than meals which should be heated, and will attempt to make a few sides early that can just be warmed prior to serving. I additionally need to utilize my electric skillet and moderate cooker… those since quite a while ago failed to remember little apparatuses which consistently get investigated covered up in the rear of my kitchen cupboard.
I chose to take a stab at stuffing in the sluggish cooker. In addition to the fact that it was delightful, it was quite easy to make! The beneficial thing about stuffing is that it’s ideal to utilized day-old bread, which implies you can make the cornbread daily or two ahead of time. Here’s a connect to my simple cornbread formula. You can likewise save additional time by collecting the cubed bread and cooked vegetables the prior night, put it in the cooler and simply add the stock prior to turning it on to cook!
The interaction is genuinely basic. Cut your preferred cornbread and other bread into 1-inch solid shapes and spot in the bowl of your sluggish cooker. I utilized gluten free sandwich bread since it’s normally more firm so it doesn’t get spongy, yet you can utilize day old moves, rolls, or pre-bundled stuffing bread shapes. Simply don’t utilize delicate sandwich bread or it might simply go to mush. Except if you like mush, at that point by all methods utilize whatever you like! I’m not going to pass judgment… whatever floats his boat, right?!
- baked and fully cooled cornbread (From an 8 or 9-inch pan; Preferably day old)
- 5–6 slices gluten-free sandwich bread or other day old bread, cubed (about 2 cups. I used Udi’s Whole Grain Sandwich Bread)
- 1/4 cup grass-fed/dairy-free butter or coconut oil
- 1 cup finely chopped onion
- 1 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1.5 teaspoons dried sage
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or more to taste (reduce salt if you’re not using low-sodium broth)
- 1/2 teaspoon pepper
- 1 egg (omit if egg-free)
- 2 cups (a little more may be needed) low-sodium chicken or vegetable broth
- Cut the cornbread and other bread into 1-inch cubes. Place into the bowl of your slow cooker and set aside while you prepare the herbed vegetable mixture.
- Tip: If bread/cornbread is too moist, spread bread cubes in a single layer on a large baking sheet. Bake at 300° for 10-12 minutes or until dry, stirring midway through. Remove and let cool on the baking sheet for a few minutes.
- In a large pan, melt butter or coconut oil over medium heat. Add chopped onion and celery and sauté until onions begin to turn translucent, about 5-7 minutes. Stir in chopped parsley and other herbs, salt and pepper. Adjust salt, to taste, depending on the sodium content in the broth you use. Pour the vegetable mixture over the cubed bread. An egg isn’t necessary, but helps to hold the stuffing together some. If using an egg, blend that into your broth before adding it to the cubed bread. Add the 2 cups of chicken broth and fold the mixture gently to keep from making the bread too mushy. Much of the liquid will go to the bottom so make sure to try and coat the top pieces of bread. The mixture may look a little dry but it will steam as it cooks. You can always add extra broth later, but if you add too much in the beginning it will be mushy. I only ended up adding 2 cups all together, but it will depend on the bread you use. Cook on low 4-6 hours. Mixture will be fluffy and slightly browned. Stir gently and adjust seasonings, to taste. You can also add a little extra broth, if needed.