Description
Cranberry pecan slow cooker dressing is a moist, flavorful holiday-style side dish made with savory herbs, sweet dried cranberries, and crunchy pecans. Cooking it in the slow cooker frees up oven space and delivers perfectly seasoned dressing every time.
Ingredients
- 10 cups day-old bread cubes
- 1/2 cup butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried parsley
Instructions
- Generously grease the inside of the slow cooker with butter or nonstick spray.
- Melt the butter in a skillet over medium heat. Add the onion and celery and sauté until softened.
- Add the garlic and cook for about 30 seconds, until fragrant.
- In a large bowl, combine the bread cubes, dried cranberries, and chopped pecans.
- Add the cooked vegetables to the bread mixture and toss gently to combine.
- In a separate bowl, whisk together the broth, eggs, salt, black pepper, sage, thyme, and parsley.
- Pour the liquid mixture over the bread mixture and gently stir until evenly moistened.
- Transfer the mixture to the prepared slow cooker and spread evenly.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until set and heated through.
- For a slightly crisp top, remove the lid during the last 30 minutes of cooking before serving.
Notes
Day-old or lightly toasted bread works best to prevent sogginess.Vegetable broth can be used to keep the dish vegetarian.Fresh herbs may be substituted; use about three times the amount of dried.Add cooked sausage for a heartier variation.If the dressing seems dry after reheating, add a splash of broth.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 65mg
