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4.9 from 21 votes

Slow Cooker Cranberry Pecan Stuffing

The best and easiest stuffing ever made right in the crockpot, making Thanksgiving prep just that much easier!

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 30 mins
Servings: 8 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 1 12-count package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
  • 1 tablespoon olive oil
  • 1 leek thinly sliced
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound Italian sausage casing removed
  • ½ cup dried cranberries
  • ½ cup raw pecan halves
  • 2 cups chicken stock or more, as needed
  • ¼ cup unsalted butter melted
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Remove from heat. Stir in cranberries, pecan halves, chicken stock, butter and bread cubes until well combined.
  5. Place bread mixture into a slow cooker. Cover and cook on low heat for 3-4 hours.
  6. Serve immediately, garnished with parsley, if desired.