Slow Cooker Cranberry Pecan Stuffing
This slow cooker pecan stuffing is loaded with all the flavor of classic stuffing, but it's made easier with a boxed mix and the slow cooker.
Servings 12 Servings
Calories 489kcal
Equipment
- Mixing Bowl
- Spoon
- Saute pan
- slow cooker
Ingredients
- 3 stalks of celery chopped
- 1 small onion chopped
- 3 tablespoons butter
- 2 eggs
- 1 ½ teaspoons poultry seasoning
- ½ teaspoon black pepper
- 10.5 ounces chicken broth
- 6 cups french bread torn
- 6 ounces sage stuffing mix
- 1 cup chopped pecans
- 1 cup dried cranberries
Instructions
- In a medium saute pan on medium low add your celery, onion and butter.
- Cook for 5-8 minutes until the veggies just start to soften.
- Spray the inside of your slow cooker with non-stick spray.
- In a large bowl combine the eggs, poultry seasoning, pepper and broth and whisk together.
- Next add the bread and box of stuffing.
- Add the pecans and cranberries.
- Stir everything together and make sure all the bread has soaked up the liquid.
- Transfer the stuffing mixture to the slow cooker.
- Cook on low for 4-5 hours or high 3-4 hours.
- Serve!
Notes
- Store leftovers in the fridge for up to 3 days.
- You can substitute the french bread for croissants, brioche or even cornbread.
- You can also substitute your favorite flavor stuffing for the sage flavor.
- You can do walnuts instead of pecans if you like.
- You can add browned sausage to the stuffing if you like a heartier stuffing.
Nutrition
Serving: 1Serving | Calories: 489kcal | Carbohydrates: 83g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 1019mg | Potassium: 253mg | Fiber: 5g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 6mg