Cornbread, Leek and Bacon Stuffing in the Crock Pot
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1.5 lbs cornbread, cut into 1 " cubes with the crumbs (12 cups)
  • ½ lb bacon
  • ½ cup butter (8 Tablespoons)
  • 4 stalks celery (2 cups)
  • 1 cup chopped onions (1 small)
  • 2 leeks, washed, trimmed and sliced (white and pale green parts only) (4 cups)
  • 2 Tablespoons fresh thyme
  • salt and pepper
  • 1 cup chicken broth
  • small handful parsley
  1. Cut the cornbread into cubes, saving all the crumbs and collecting the whole thing in a large bowl (or in your crockpot crock).
  2. Cut the bacon into roughly 1 inch pieces. In a wide, deep skillet (I use a Calphalon everyday pan, which is roughly wok-like), fry the bacon until crisp. Remove the bacon and set aside, but retain the bacon grease in the pan.
  3. Melt the butter in the pan with the bacon grease. Add the celery, onions, leeks and thyme and cook over medium heat until the vegetables are softened and translucent. Pour the entire vegetable mixture over the cornbread, add the reserved bacon and the parsley, and toss until the bread is coated with the mixture.
  4. Put the bread mixture into the crockpot and pour the chicken broth over it. Cook on high 1-2 hours, or until hot throughout.
  5. Serve in an oven-proof pan and run under the broiler for a few minutes to crisp before serving.
Recipe by The Domestic Front at