Here’s a just-in-time combination cornbread 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!
Jackpot Biscuit-Cornbread Stuffing
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!)
- Mixing bowl
- 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
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 149mgSodium: 991mgCarbohydrates: 39gFiber: 2gSugar: 7gProtein: 11g
Friday 7th of August 2020
I have had German made knives - both Wusthof and Henkel, a Japanese made- Shun, Cutco knives. But I discovered my absolute all-time favorite knives a couple of years ago. If you've never heard of Misen, I highly recommend them. I became familiar with them when they did a Kickstarter campaign and got my first knife from them via the Kickstarter. I now have 5 knives and they are my go-to knives. They have good weight, but not too much, they are made with good steel, they hold an edge beautifully, and the angle of their blade makes cutting a breeze! I have also gifted them to several members of my family. Can't recommend them highly enough. Definitely worth giving them a shot. If you go to their website you can get a coupon for your first purchase. You won't be sorry if you try one!