BEST CROCKPOT STUFFING RECIPES

Steps:

• Preheat the oven to 375F.
• Melt the butter on a non-stick frying pan over medium heat.
• Add the onion, celery, garlic and carrot and mix. Cover and cook, stirring occasionally, for 15 minutes.
• Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine.
• Add the chicken broth to the cornbread mixture and stir to combine.
• Add salt and pepper to taste, and stir to combine.
• Smooth the top of the cornbread mixture with the back of a spoon.
• Put the cornbread stuffing mixture in the oven and bake for 35 minutes.
• Remove the cornbread stuffing from the oven, fluff with the fork and serve.

Steps:

• In a large skillet over medium heat, melt butter. When melted, add celery, onion, and herbs. Season with salt and pepper and cook until onions are translucent, about 5 minutes. Remove from heat and let cool. Grease the bowl of your Crock-Pot and add your cubed bread. Pour vegetable mixture, eggs, broth, and parsley over bread. Toss to combine and cover. Cook on low for 3 to 4 hours, stirring after 2 hours have passed. Garnish with parsley before serving.