Slow Cooker Cornbread Ranch Stuffing
Make your stuffing the slow cooker way and save all kinds of time and hassle---just don't forget to add the ranch!
- Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix: 1 (1-ounce) packet
- yellow corn meal: 2 cups
- all purpose flour: 2 cups
- sugar: ½ cup
- baking powder: 2 Tbsp + 2 tsp
- salt: 2 tsp
- milk: 2 cups
- eggs: 2
- vegetable oil: ½ cup
- ground sausage: 1½ lbs
- butter: ½ cup
- diced onion: 1½ cups
- diced celery: 1½ cups
- chicken broth: 1½ cups
Ideal slow cooker size: 6-7 quarts
Step 1: First you'll need to make the cornbread. Preheat oven to 425° F. Combine the corn meal, flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk, eggs, and oil. Mix until the batter is mostly smooth, about 1 minute. Bake in a greased 9x13 inch pan for 25 minutes or until golden brown. Let cool. (If you're making this for Thanksgiving, this step would ideally be completed the day before. No need to cover the cornbread as the staleness will make for a better stuffing.)
Step 2: When you're ready to make the stuffing, heat large skillet over medium high heat. Crumble the sausage into the heated pan and brown well. Remove the sausage from the pan and add to a large slow cooker. Now, melt the butter in the large skillet on medium heat. Add onion and celery; cook and stir 5 minutes. Stir in the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Add the vegetable mixture to the slow cooker.
Step 3: Crumble cornbread into large, coarse crumbs. You'll need 10 cups of crumbs. This will use about ¾ of the pan of cornbread (sneak the other pieces for a little snack). Add the 10 cups of crumbs to the slow cooker.
Step 4: Gently fold the cornbread, veggie mixture, and sausage in the slow cooker. Add the broth and toss gently to mix.
Step 5: Cover the slow cooker and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours. Remove the lid and gently stir a bit. If a browner top is desired, place slow cooker insert into an oven that has been set to broil. Brown for just a couple of minutes under the broiler. (I keep the oven half open so I can watch it carefully.) Remove from oven and serve.
Note: This recipe can be kept in the slow cooker on warm for up to 3 hours.
This post was sponsored by Hidden Valley.
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