Slow Cooker Cranberry Pecan Stuffing
User Reviews
4.9
21 reviews
Excellent
Slow Cooker Cranberry Pecan Stuffing
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The best and easiest stuffing ever made right in the crockpot, making Thanksgiving prep just that much easier!
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Ingredients
- 1 sweet dinner rolls King's Hawaiian Original, 12-count package, cubed
- 1 tablespoon olive oil
- 1 leek thinly sliced
- 2 celery diced, stalks
- 2 carrot peeled and diced
- ½ teaspoon sage dried
- ½ teaspoon thyme dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound Italian sausage casing removed
- ½ cup dried cranberries
- ½ cup pecan raw halves
- 2 cups chicken stock or more, as needed
- ¼ cup butter melted, unsalted
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 400 degrees F.
- Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside and let cool.
- Heat olive oil in a large skillet over medium high heat. Add leek, celery, carrots, sage and thyme. Cook, stirring frequently, until tender, about 3-4 minutes; season with salt and pepper, to taste. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Remove from heat. Stir in cranberries, pecan halves, chicken stock, butter and bread cubes until well combined.
- Place bread mixture into a slow cooker. Cover and cook on low heat for 3-4 hours.
- Serve immediately, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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