This delicious Crockpot Cranberry Pecan Stuffing is loaded with celery, onions, cranberries and pecans to make the perfect Thanksgiving side dish. Keep the oven free for your other holiday recipes!
A holiday dinner is never complete with out a stuffing recipe! Besides dessert, it’s my favorite part of a Thanksgiving meal. There’s just something about a moist stuffing loaded with savory flavors. This easy slow cooker stuffing will be a hit at all your holiday meals.
I love that my Crockpot does all the hard work and makes my home smell delicious with all that rich flavor. Cranberry stuffing with pecans is the perfect combination of savory with a hint of sweetness. Cranberries are one of the traditional holiday foods and putting dried cranberries in a stuffing recipe makes perfect sense.
It may be the perfect stuffing recipe. It serves 12 so you’ll be able to feed a lot of guests or have some leftovers. Either way works!
Why You’ll Love this Crockpot Cranberry Pecan Stuffing
- Homemade recipe everyone loves
- Easy to make in the slow cookerFrees up your oven so you can cook your other dishes
- A perfect addition to your Thanksgiving table with its holiday flavors
- Ready to eat in just over 4 hours
The printable recipe card is at the bottom of the post with full ingredients list plus directions.
- Poultry seasoning
- Black pepper
- Chicken broth
- French bread
- Box of sage stuffing mix
- Dried Cranberries
How to Make Crockpot Cranberry Pecan Stuffing
- Step One: Melt butter in a medium skillet on medium heat. Add celery and onion. Cook for 5 to 8 minutes, until the veggies start to soften.
- Step Two: Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
- Step Three: In a large bowl, whisk together the eggs, poultry seasoning, black pepper and chicken broth.
- Step Four: Add the French bread, box of stuffing, veggies, pecans and pecans to the large bowl. Stir together making sure the bread has soaked up all the liquid.
- Step Five: Transfer the stuffing mixture to the slow cooker.
- Step Six: Cook on LOW for 4 to 5 hours OR 3 to 4 hours on HIGH.
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What to Serve with Cranberry Pecan Stuffing
- Sweet Potato Pie
- Candied Sweet Potatoes
- Mashed Potato Casserole
- Broccoli Casserole
- Cranberry Sauce
- Thanksgiving Punch
- Cranberry Relish
Variations and Substitutions
- Substitute croissants, brioche or cornbread for the French bread.
- Try another flavor of boxed stuffing mix.
- Use walnuts instead of pecans or leave out the nuts entirely.
- Add browned sausage to the stuffing to make it even heartier.
- Use vegetable broth instead of chicken broth.
- Fresh herbs are delicious in stuffing. Add 1 tablespoon of fresh rosemary to the stuffing mixture.
- Use golden raisins instead of the dried cranberries.
Store any leftover stuffing in an airtight container in the fridge for up to 3 days.
Can I Freeze?
Yes, you can freeze this stuffing. Store in freezer safe containers in the freezer for up to 3 months.
To reheat, cook in a 350F oven for 15 minutes.
Can I Make Ahead?
Yes, you can make this stuffing recipe up to a day ahead of time. Store in the fridge in a covered container. Bake at 350F in a covered casserole dish for 20 minutes. Then remove the cover and bake an additional 15 to 20 minutes.
If you find your stuffing on the dry side, you can add a little chicken broth to it before you reheat.
Why Do People Put Eggs in Stuffing?
Eggs are an important ingredient in stuffing because they give the recipe moisture and extra richness. They also help to act as a binder to keep the stuffing mixture together.
Can I Keep the Stuffing Warm in the Slow Cooker?
Yes, definitely! After the stuffing has finished cooking, turn the slow cooker to the Warm setting for up to 3 hours. Stir every 30 minutes and add a splash of chicken broth if it’s starting to look dry.
Can I Make in the Oven Instead?
Yes, you can make in the oven if you prefer. Add the prepared stuffing mixture to a 9×13 inch baking pan. Bake at 350F for 35 to 45 minutes.
What is the Best Bread for Stuffing?
You’ll want to use a bread that’s sturdy enough to hold up in the oven. Fresh white bread is not great for stuffing. I remember my grandma saying to use stale bread.
I like French bread because it’s more dense and doesn’t result in a soggy stuffing.
Can I Use Fresh Cranberries?
Yes, you can use fresh cranberries to make stuffing. Use about 1 ½ to 2 cups of fresh cranberries in place of the dried cranberries.
More Stuffing Recipes
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
Crockpot Cranberry Pecan Stuffing
- 3 stalks celery chopped
- 1 small yellow onion chopped
- 3 tbsp salted butter
- 2 eggs
- 1 ½ tbsp poultry seasoning
- ½ tsp black pepper
- 2 cans chicken broth (10.5oz cans)
- 6 cups French bread torn
- 1 box sage stuffing mix (6oz)
- 1 cup pecan chopped
- 1 cup dried cranberries
- Melt butter in a medium skillet on medium heat. Add celery and onion. Cook for 5 to 8 minutes, until the veggies start to soften.
- Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
- In a large bowl, whisk together the eggs, poultry seasoning, black pepper and chicken broth.
- Add the French bread, box of stuffing, veggies, pecans and pecans to the large bowl. Stir together making sure the bread has soaked up all the liquid.
- Transfer the stuffing mixture to the slow cooker.
- Cook on LOW for 4 to 5 hours OR 3 to 4 hours on HIGH.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.