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–+ servings

Slow Cooker Cranberry Pecan Stuffing for a Festive Feast

Experience the delightful combination of sweet cranberries and crunchy pecans with this Slow Cooker Cranberry Pecan Stuffing, perfect for any holiday gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 1 loaf Day-Old Bread Rustic or sourdough for the best texture
  • 1 cup Dried Cranberries Can substitute with apricots or raisins
  • 1 cup Pecans Can substitute with walnuts or almonds
  • 2 cups Vegetable Broth Low-sodium preferred
  • 1 medium Onion Can sauté beforehand for added flavor
  • 2 stalks Celery Optional but recommended for texture
  • 1 teaspoon Herbs (e.g., thyme, sage) Use fresh or dried varieties
  • 1 teaspoon Salt Adjust to taste
  • ½ teaspoon Pepper Adjust to taste
  • 1 cup Optional: Cooked Sausage For added protein and flavor

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prep the bread by tearing it into bite-sized pieces and spreading into the bottom of your slow cooker.
  2. In a skillet, heat oil and sauté diced onion and celery for 5-7 minutes until soft and caramelized. Transfer to slow cooker.
  3. Add dried cranberries, pecans, herbs, salt, and pepper to the slow cooker. Mix gently to combine.
  4. Pour vegetable broth over the mixture and incorporate gently, ensuring all ingredients are coated.
  5. Set the slow cooker to low and cook for 4 hours, checking for dryness halfway through.
  6. Once cooked, fluff the stuffing and serve as a side dish.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 300mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 2IUVitamin C: 5mgCalcium: 3mgIron: 10mg

Notes

This stuffing can be prepared a day in advance and refrigerated overnight for easy cooking the next day.

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