I grew up in a family that called stuffing "dressing", and as a child I resented it because I thought all the other families stuffed it into the bird and that we were doing it wrong. Because of Stove Top Stuffing, you know? So I always called it stuffing even though my grandmothers, who cared about food safety, never put it in the bird. So that's why this is called Slow Cooker Stuffing and not Slow Cooker Dressing. Feel free to name it whatever you wish.
Crockpot or Slow Cooker Stuffing
The texture is different. It has cornbread, but it also calls for baguette cubes, so you get little cubes of bread throughout, and the pieces near the sides of the slow cooker get chewy and brown. There's some textural variation. It may not be close enough to the finer textured (and greasier) stuffing some people like, but that's okay. There's room in the world for all kinds of stuffing, so it's kind of sad we eat it only around holidays.
Instant Pot Stuffing
You can also make this using the slow cooker function of the Instant Pot. Instead of using a separate skillet to cook the onion and celery, just use the sauté function of the Instant Pot. Once the vegetables are done, you can mix the bread, seasonings, egg and broth all in the Instant Pot and use the low setting to cook the stuffing for four hours. If using this method, let the mixture cool down a bit before adding the egg, otherwise you'll have cooked egg in your stuffing.
Crockpot aka Slow Cooker Stuffing
1 ½ cup onions
1 cup celery
1-2 sticks butter, I used salted (divided use)
8 inch square pan of cornbread, crumbled (10 oz)
10 ounces chewy baguette type bread or ciabatta, cut into cubes
1 ½ teaspoons poultry seasoning
2 large eggs
1 ½ cup chicken broth to start, then add as needed (33% reduced sodium)
plenty of fresh ground pepper
1 teaspoon chopped fresh sage or to taste
⅓ cup toasted pecans, chopped
Melt 1 stick of the butter in a large skillet. Saute onions and celery for about 4 minutes or until soft. Turn off the heat.
In large bowl, mix bread and crumbled corn bread. Toss with poultry seasoning. Pour onion/celery mixture into bread mixture and stir until moist. Add eggs and stir well. Pour in 1 ½ cups broth.
Empty mixture into slow cooker and cook for four hours, stopping to stir once or twice. After 4 hours, you should have a good base stuffing, but it will need some more flavorings. At this point, add fresh pepper to taste (about ¼ to ½ teaspoon), sage and toss with pecans. You can also add the remaining stick of butter, but if you like your stuffing on the lighter side, you can leave out the second stick of butter and moisten with broth only. If you are feeding a group of people who like traditional rich stuffing, it's probably best to use all of the butter.
Total cook time should be 4 hours on low give or take a few minutes.
Serves 6 to 8