Discover an irresistible slow cooker cranberry pecan stuffing recipe perfect for your holiday feast Easy delicious and a crowdpleaser
Ingredients
Scale
1 package of cubed bread (about 12 cups)
1 cup of chopped pecans
1 cup of dried cranberries
1 onion, chopped
2 celery stalks, chopped
2 cups of vegetable broth
1 teaspoon of dried thyme
1 teaspoon of dried sage
Salt and pepper, to taste
1/4 cup of melted butter
Instructions
Prepare the ingredients: Start by chopping the onion, celery, and pecans. Make sure your cubed bread is dry; if it’s fresh, toast it lightly in the oven to enhance texture.
Sauté vegetables: In a skillet, melt a bit of butter and sauté the onion and celery until they’re soft and fragrant, about 5-7 minutes. Set aside.
Combine the stuffing ingredients: In a large bowl, combine the bread cubes, sautéed vegetables, chopped pecans, dried cranberries, thyme, sage, salt, and pepper. Mix well.
Add broth: Pour in the vegetable broth and melted butter. Toss everything until the bread is evenly moistened.
Transfer to the slow cooker: Grease the interior of your slow cooker with cooking spray. Pour the stuffing mixture into the slow cooker. Spread it out evenly to ensure even cooking.
Cook: Cover and cook on low for 4-6 hours, or until the stuffing is heated through and cooked to your desired texture. Stir occasionally, if possible, to ensure even cooking.
Serve: Once cooked, fluff the stuffing with a fork and serve hot. Garnish as desired.
