Slow Cooker Cranberry Pecan Stuffing for Cozy Holiday Feasts

This Slow Cooker Cranberry Pecan Stuffing is a flavorful and effortless side dish perfect for holiday gatherings.

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Prep Time 15

Cook Time 4

Resting Time 10

Total Time 4 25

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

10 cups day-old bread Avoid soft sandwich breads for best results.
2 cups dried cranberries Feel free to mix in some fresh cranberries.
1 cup pecans Walnuts can be substituted for a different flavor.

For Flavoring

3 cups broth Chicken or vegetable broth based on dietary preference.
1 large onion Sauté for a bolder taste.
1 cup celery Chop finely for even distribution.
2 tablespoons herbs (sage, thyme) Consider adding rosemary or citrus zest.

For Cooking

2 tablespoons butter Used for greasing the slow cooker.
1 large egg Plant-based substitutes can be used if vegan.

Equipment

Slow Cooker

Method

Step-by-Step Instructions

Grease the inner pot of your slow cooker with butter.
In a large bowl, combine day-old bread, dried cranberries, pecans, onion, celery, broth, and herbs.
Pour the stuffing mixture into the slow cooker and spread it out evenly.
Cover and cook on low heat for approximately 4 hours.
Taste for seasoning and adjust if necessary, then let it rest for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 350mgPotassium: 200mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This stuffing can be adapted for gluten-free options and made heartier with the addition of sausage. Leftovers can be stored in an airtight container for up to 3 days.

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