Start by cutting day-old rustic or sourdough bread into uniform cubes, about 1-inch in size. Spread the cubes on a baking sheet and allow them to dry out slightly for about 30 minutes.

In a large mixing bowl, combine the bread cubes with dried cranberries, chopped pecans, chopped onion, and chopped celery. Sprinkle in garlic powder, sage, thyme, and pepper. Toss to coat everything evenly.

Gradually pour in vegetable broth, stirring gently to moisten all the bread cubes without letting them get soggy.

Transfer the stuffing mixture into a greased slow cooker. Spread it out evenly and press down gently. Cover and cook on low heat for about 4 hours.

After 4 hours, remove the lid and check the stuffing’s texture. Adjust seasoning if necessary, adding more sage or salt to taste.