Crock Pot Cranberry Pecan Stuffing is a light and moist stuffing made in the slow cooker loaded with rich flavor and texture from cranberries, golden raisins, pecans and leeks. While your turkey is baking away in the oven, allow yourself the ease of preparing your stuffing in your Crock Pot. It is so easy, all you have to do is mix it up, set it and forget it!
I love preparing holiday meals for my family. Whether I am hosting them at my house or more typically taking over the cooking at my mom’s, it is something I enjoy. The problem I had last Thanksgiving, was that I ran out of oven space for all of my side dishes! I took a tip from my friend, Julie, the Crock Pot queen, and decided to put my Crock Pot to good use for the holiday. I also like to change things up and add a bit of variety to the old standby’s such as stuffing. Instead of the boring old celery and onion, I decided to go a sweeter route with cranberries and pecans. This stuffing is the perfect compliment to your Thanksgiving bird this year!
I am rather particular about my stuffing. I don’t eat it all that often throughout the year, but when I do during the holidays, I like it just right. Just right for me means a light dressing that has a bit of crunch for texture. To be completely honest, my mother always made Stove Top growing up and we were fine with it. My in-laws on the other hand, prefer a soggy style homemade stuffing. When cooked, it no longer resembles any form of bread that formerly used to exist in it, but rather a massive casserole more like bread pudding. Neither of these quite appeal to me, so it is up to me to bring my own version!
I added one egg to this recipe, to help bind it together while still keeping it light and fluffy. If you prefer a dense and heavy stuffing, just add an additional egg or two in addition to some extra liquid.
- 12 oz. bag Sage & Onion cubed stuffing
- 1 c. leeks, chopped (or substitute green onions)
- ½ c. dried cranberries
- ½ c. golden raisins
- ½ c. chopped pecans
- 3 c. chicken broth
- ½ c. butter, melted
- 1 egg beaten
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. ground mustard
- Toss your cubed stuffing, leeks cranberries, raisins and pecans in a sprayed 5 quart Crock Pot. In a medium bowl, whisk the chicken broth, melted butter, egg, ground mustard, salt and pepper. Pour over the bread mixture in the Crock Pot and gently fold together. Cook on low for 3-4 hours