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–+ servings
Slow Cooker Cranberry Pecan

Savory Slow Cooker Cranberry Pecan Stuffing for Holiday Feasts

Delight in the flavors of Slow Cooker Cranberry Pecan stuffing, perfect for your holiday gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 cups
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 8 cups day-old rustic or sourdough bread Cut into small cubes
  • 1 cup dried cranberries Substitute with raisins if preferred
  • 1 cup chopped pecans Walnuts can be substituted
  • 2 to 2.5 cups vegetable broth Low-sodium preferred
  • 1 large onion Finely chopped and sautéed
  • 2 stalks celery Finely chopped and sautéed
  • 1 tablespoon fresh herbs (e.g., parsley, sage) Chopped
  • seasonings (salt, pepper) To taste

Equipment

  • Slow Cooker
  • Skillet
  • Baking Sheet
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Finely chop the onion and celery. Sauté in olive oil for 5–7 minutes until soft and fragrant.
  2. Cube the bread and let sit out for 30 minutes to dry slightly.
  3. In a mixing bowl, combine the bread cubes, cranberries, pecans, and sautéed vegetables. Toss gently.
  4. Pour the vegetable broth over the mixture and stir until evenly coated.
  5. Transfer the mixture to the greased slow cooker, spreading evenly.
  6. Cover and cook on low for 4 hours, checking halfway for moisture.
  7. Fluff the stuffing gently with a fork and adjust seasonings before serving.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 320mgPotassium: 250mgFiber: 3gSugar: 6gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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