Slow Cooker Cornbread Stuffing

Slow Cooker Cornbread Stuffing

 #Slowooker #Cornbread #Stuffing

Ingredients

• 5-6 Cups cooked cornbread .
• 1/2 Loaf French bread cut into cubes and left out to dry*
• 1 Pound ground sage flavored sausage
• 1 Yellow onion diced
• 2 1/2 Cups chicken or vegetable broth
• 1/2 Tsp . salt
• 1 Tablespoon fresh thyme - if using dried reduce to 1 1/2 tsp.
• 1 Cup dried cranberries
• 1/2 Cup pecans chopped - optional
• 3 Tablespoons butter melted

Instructions

1. **Night before making - place cornbread and bread cubes into slow cooker and allow to sit and dry out overnight.
2. The next day,Add the onion, salt, thyme, cranberries, pecans, chicken broth, and melted butter. Stir to combine. crumble the sausage evenly over the bread mixture.
3. Cover and cook on high for 3-4 hours, until sausage is cooked through.
4. Stir well, and check seasonings to taste before serving.

Original Recipe Article from thesaltymarshmallow.com

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