Go Back
–+ servings
Slow Cooker Cranberry Pecan

Savory Slow Cooker Cranberry Pecan Stuffing for Your Holidays

This Slow Cooker Cranberry Pecan stuffing combines tart cranberries and crunchy pecans for a delicious holiday side.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 4 cups day-old rustic or sourdough bread cut into small cubes
  • 1 cup dried cranberries or substitute with raisins
  • 1 cup chopped pecans or walnuts for different flavor
  • 2 to 3 cups low-sodium vegetable broth for moistening
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 tablespoons fresh herbs (e.g., parsley, sage) add rosemary for aroma
  • to taste salt
  • to taste black pepper

Equipment

  • Slow Cooker

Method
 

Cooking Instructions
  1. Chop the onion and celery into small, even pieces. Dice the bread into small cubes.
  2. In a skillet, sauté the chopped onion and celery in olive oil over medium heat for 5 minutes.
  3. In a mixing bowl, combine the cubed bread, cranberries, pecans, sautéed vegetables, and herbs.
  4. Pour in vegetable broth to ensure all bread cubes are thoroughly damp. Mix gently.
  5. Spoon the stuffing mixture into a greased slow cooker and cover with the lid.
  6. Set the slow cooker to low and cook for about 4 hours without lifting the lid.
  7. Fluff the cooked stuffing gently with a fork, taste, and adjust seasonings before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 300mgPotassium: 150mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use day-old bread for better absorption and moisture control. Sautéing the vegetables enhances their flavor.

Tried this recipe?

Let us know how it was!