Ingredients:

  • 8 cups (800g) Southern-style cornbread, crumbled
  • 4 cups (200g) white bread or biscuits, torn
  • 1 cup (225g) unsalted butter
  • 2 cups (300g) yellow onion, finely diced
  • 1.5 cups (200g) celery, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp black pepper, freshly cracked
  • 0.5 tsp kosher salt
  • 3.5 cups (830ml) chicken broth
  • 3 large eggs, lightly beaten
  • 0.5 cup (120ml) heavy cream

Instructions:

  1. Melt the 1 cup of unsalted butter in a large skillet over medium heat. Add the 2 cups of yellow onion and 1.5 cups of celery, cooking for about 8 minutes until the onions are translucent and the celery is tender. Stir in the 2 cloves of minced garlic, 2 tablespoons of sage, and 1 tablespoon of thyme during the last 60 seconds to release their oils.
  2. In your largest bowl, combine the 8 cups of crumbled cornbread and 4 cups of torn white bread. Pour the buttery onion mixture over the bread and toss gently using a large spoon.
  3. In a separate medium bowl, whisk together the 3.5 cups of chicken broth, 3 large eggs, 0.5 cup heavy cream, 1 teaspoon of pepper, and 0.5 teaspoon of salt. Pour this liquid over the bread mixture and stir until every cube is thoroughly saturated.
  4. Grease the interior of your slow cooker generously with butter. Transfer the bread mixture into the pot, leveling the top with a spatula but without pressing down too hard.
  5. Cover and cook on Low for 4 hours. About 30 minutes before the end, check the edges. Cook until the edges are golden and the center is set. If you notice too much condensation on the lid, place a clean kitchen towel under the lid for the final 30 minutes to absorb excess moisture and prevent a soggy top.