Here's a just-in-time combination stuffing—an out-of-the-bird Thanksgiving (or any time) dinner side that's set-it-and-forget-it easy. If there were such a thing as a Dump Dressing, this is it. (Think Dump Cake but savory!) For those of us who can’t decide on cornbread or regular bread stuffing, this is perfect! Packed with flavor, moist, and doesn’t take up precious stove or oven space, it also has the added bonus of using the “keep warm” setting until it’s ready to serve!
This slow-cooker stuffing uses both cornbread and white-flour biscuits, with plenty of savory goodness. After this recipe cooks for four hours, turn the pot to the “keep warm” setting and you won’t have to worry about getting your timing right with the rest of your meal. Want meat? Add a cup of cooked, crumbled breakfast sausage to the stuffing mixture to make a sausage stuffing.
If you’re new to cooking, especially Thanksgiving dinner, or want to see what we recommend in the kitchen, scroll to the bottom to see our note and links on utensils you will probably need to make this dish. We receive a small amount of Amazon affiliate money when you shop with our links, at no cost to you.
- 2 pkgs corn muffin mix, prepared
- 6 biscuits, prepared
- ½ t. pepper
- 1 ½ t. sage (or more if you like a heavy sage flavor)
- 16 oz broth (beef, chicken or vegetable)
- 2 cans cream soup (mushroom, chicken, or celery)
- 6 beaten eggs
- 1 or 2 stalks of celery
- 1 stick of butter
- Plus ingredients require for the cornbread mix/biscuits, as needed
- Preheat a skillet or deep-sided frying pan to medium heat and add 1 T of butter to the pan.
- Peel and finely chop the onion and celery, then add to pan. Cook, stirring occasionally, until soft. Set aside.
- Bake the corn muffin mix in a casserole dish or cast iron skillet according to directions on the box. Set aside.
- Have your biscuits prepared and ready. If starting with a can of biscuits, prepare according to direction on the can.
Crumble the baked goods with your fingers or pulse in a food processor two or three times. Add this to a crock cooker. Add remaining ingredients to crock and combine thoroughly. Slice or spoon the remaining butter on top. Set crock-pot on high. Cook three hours, check every hour to make sure the sides don’t burn. Turn down the heat and add 1 T of water and continue cooking until a knife comes out clean in the center. Turn to “Keep warm” setting and let guests serve themselves from the crock, or spoon out into a serving bowl and bring to the table when all the other food is ready.
4-quart crock cooker or larger, with lid (We have three different ones. We have yet to find out that stands out.)
Heavy spoon (We adore this pretty set of wood spoons!)
Skillet or frying pan. We love our set of Le Creuset cookware.
Sharp knife. (Wusthof makes a darn great knife. Feel free to argue with us about this in the comments.)
Cutting board (Here’s our review post of our recommended plastic cutting boards.)
You may need a can opener for the soup and broth
- Category: Dinner
- Method: Slow cooker