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–+ servings
Slow Cooker Cranberry Pecan

Savory Slow Cooker Cranberry Pecan Stuffing for Holiday Cheer

This Slow Cooker Cranberry Pecan stuffing combines sweet cranberries and crunchy pecans, creating a gluten-free option perfect for holiday meals.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 cups Rustic or Sourdough Bread Day-old is best for absorption.
  • 1 cup Dried Cranberries Can substitute with raisins.
  • 1 cup Pecans Can substitute with walnuts.
For the Savory Mixture
  • 2 cups Vegetable Broth Use low-sodium for a lighter option.
  • 1 medium Onion Diced and sautéed.
  • 2 stalks Celery Chopped, leeks can be used as a substitute.
For the Seasoning
  • 2 tablespoons Herbs (e.g., thyme, rosemary) Fresh herbs recommended.
  • to taste Salt Adjust based on broth’s saltiness.
  • to taste Pepper Freshly ground is preferred.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Cut day-old bread into cubes, aiming for ½-inch pieces, and let them dry on a baking sheet for about 30 minutes.
  2. In a large mixing bowl, combine the bread cubes with cranberries and pecans. Sauté onion and celery for 5 minutes and then fold into the mixture with herbs.
  3. Pour vegetable broth over the stuffing mixture and mix until all bread cubes are moistened.
  4. Transfer mixture to a slow cooker, set on low heat, and cook for about 4 hours.
  5. Taste and adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1cupCalories: 240kcalCarbohydrates: 32gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 300mgPotassium: 200mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

This stuffing is gluten-free and can be made ahead of time. Serve warm for the best flavors.

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