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Crockpot Cranberry Pecan Stuffing
This delicious crockpot 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!
Course
Side Dish
Cuisine
American
Keyword
dressing, slow cooker, stuffing
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
12
Calories
456
kcal
Author
Stacie Vaughan
Equipment
6 Quart Crockpot
Cutting board
Non-stick skillet
Mixing bowl
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
456
kcal
|
Carbohydrates:
73
g
|
Protein:
15
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
36
mg
|
Sodium:
941
mg
|
Potassium:
241
mg
|
Fiber:
4
g
|
Sugar:
14
g
|
Vitamin A:
191
IU
|
Vitamin C:
1
mg
|
Calcium:
87
mg
|
Iron:
5
mg