Go Back
–+ servings
Slow Cooker Cranberry Pecan

Savory Slow Cooker Cranberry Pecan Stuffing for Joyful Gatherings

Enjoy the perfect blend of tart cranberries and crunchy pecans in this Slow Cooker Cranberry Pecan stuffing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 cups
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 8 cups Day-Old Bread Opt for rustic or sourdough for best results.
  • 1 cup Dried Cranberries Feel free to swap with other dried fruits like apricots.
  • 1 cup Chopped Pecans Walnuts can be a great substitute or omit for nut-free.
  • 2 cups Vegetable Broth Choose a vegan broth for plant-based guests.
  • 1 cup Onion Chopped.
  • 1 cup Celery Chopped.
  • 2 tablespoons Herbs (e.g., thyme, sage) Use fresh herbs for best flavor.
  • 2 large Eggs Or substitute with a flax egg for vegan.

Equipment

  • Slow Cooker

Method
 

Cooking Instructions
  1. Gather your ingredients and dice the day-old bread into ½-inch cubes.
  2. Optionally, sauté the chopped onion and celery for 5-7 minutes until soft.
  3. In a large bowl, combine the diced bread, vegetables, cranberries, and pecans.
  4. Add the herbs and mix gently to combine.
  5. Pour in the broth and crack in the eggs, mixing until everything is moistened.
  6. Transfer the mixture to your slow cooker and pack it down gently.
  7. Cover and cook on low for 4 hours, until edges are crisp.
  8. Taste and adjust seasoning with salt and pepper before serving warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 4gSugar: 8gVitamin A: 2IUVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

This stuffing can be prepared a day in advance; store in the fridge and cook the day of serving.

Tried this recipe?

Let us know how it was!