Crock Pot Cranberry Stuffing is a light and easy dressing recipe made in the slow cooker with pecans and leeks for the perfect holiday side dish!
Crockpot Dressing
Crock Pot Cranberry Pecan Stuffing is a light and moist stuffing made in the Crock Pot loaded with rich flavor and texture from cranberries, golden raisins, pecans and leeks.
While your turkey and Cranberry Custard Pie is baking away in the oven, allow yourself the ease of preparing your stuffing in your Crock Pot. It is so easy, all you have to do is mix it up, set it and forget it!
Slow Cooker Stuffing Recipe
I love preparing holiday meals for my family. Whether I am hosting them at my house or more typically taking over the cooking at my mom’s, it is something I enjoy.
From making some delicious Pumpkin Cake Bars the day before, to planning my turkey and side dishes like Broccoli Salad and Apple Pomegranate Salad. Holidays are all about food and family!
The problem I had last Thanksgiving, was that I ran out of oven space for all of my dishes. That is why this delicious slow cooker stuffing recipe with cranberries was born!
Cranberry Stuffing
I like to change things up and add a bit of variety to the old standby’s such as stuffing. Instead of the boring old celery and onion, I decided to go a sweeter route and make cranberry stuffing.
This Crock Pot stuffing with dried cranberries, pecans, leeks and golden raisins is the perfect compliment to your Thanksgiving turkey this year.
How to make Crock Pot Stuffing
The best part of this Cranberry Crock Pot Stuffing is that it doesn’t take up any oven space. Grab a large slow cooker and gather your ingredients.
Spray the liner of a 5 quart Crock Pot with non-stick cooking spray, or use a liner. Add the cubed stuffing, leeks, cranberries, raisins and pecans. Mix gently until well combined.
In a medium bowl, whisk the chicken broth, melted butter, egg, ground mustard, salt and pepper together. Pour the egg and broth over the bread mixture in the Crock Pot and gently fold together.
Cook the cranberry stuffing on low for 3-4 hours or until it reaches an internal temperature of 165°.
Why do you put eggs in stuffing?
I added one egg to this recipe, to help bind it together while still keeping it light and fluffy. If you prefer a dense and heavy stuffing, just add an additional egg or two in addition to some extra liquid.
I prefer a lighter stuffing, but it is all personal preference. This Crockpot Cranberry Pecan Stuffing is my go-top if I am bringing stuffing to a holiday meal. It’s always a big hit!
Can I keep my stuffing warm in a slow cooker?
Stuffing holds really well in a slow cooker, just like so many holiday foods. You can leave the stuffing in your Crock Pot for hours on the warming function. Just be sure not to keep it on a hot setting or it will dry it out.
You can also keep your roasted in the slow cooker if it gets done too early. We all know it is a tricky task to time the turkey to get done at the exact right moment for a holiday dinner.
Add the turkey drippings to the Crock Pot along with the sliced turkey. If there aren’t many drippings, you can add a couple coups of chicken stock. It can stay warm and moist in the slow cooker for a couple hours before you have to worry about it drying out.
More side dish recipes perfect for the holidays!
If you are looking for more unique holiday recipes perfect for your family dinner, I have got you covered! Try some of these favorites that are sure to impress.
- Balsamic Glazed Bacon Wrapped Squash
- Smoked Mashed Potatoes
- Balsamic Dijon Roasted Root Vegetables
- Spiralized Apple Cranberry Salad
- Poppy Seed, Grape & Chicken Pasta Salad
Crock Pot Cranberry Pecan Stuffing
Ingredients
- 12 oz. bag Sage & Onion cubed stuffing
- 1 c. leeks chopped (or substitute green onions)
- 1/2 c. dried cranberries
- 1/2 c. golden raisins
- 1/2 c. chopped pecans
- 3 c. chicken broth
- 1/2 c. butter melted
- 1 egg beaten
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. ground mustard
Instructions
- Toss your cubed stuffing, leeks, cranberries, raisins and pecans in a sprayed 5 quart Crock Pot.
- In a medium bowl, whisk the chicken broth, melted butter, egg, ground mustard, salt and pepper. Pour over the bread mixture in the Crock Pot and gently fold together.
- Cook on low for 3-4 hours or until it reaches an internal temperature of 165°.
Pat says
Has anyone made this with gluten free stuffing?
Ilana says
Thank you! I will definitely let you know.
Ilana says
Hi! I made this last year and my family loved it! For a variety of reasons, I’m unable to use my crockpot this year. What modifications do you suggest for baking it in the oven? I have a Dutch oven and also a Pyrex baking dish. Thanks in advance for your thoughts!
Danielle Green says
I would reduce the liquid by 1/3 to 1/2 cup because the slow cooker requires a little bit more liquid with the long cook time. Bake at 375° for 30 minutes in a 9×13 covered pan. Remove the cover and bake an additional 15 minutes. Let us know how it turns out!
Ilana says
Hi Danielle. The stuffing turned out great! Thanks for your suggestions. Delicious!
Danielle Green says
So glad it turned out good for you!
Malinda says
I love finding recipes like this to help free up oven space!!
Julie says
The perfect holiday stuffing! The mixture of flavors is fabulous – our family loved it!
Megan says
I gave this a test run before the holidays and it is so delicious! The perfect texture – not too dry, not too mushy! Thanks for sharing!
Alyssa G. says
I made this for Thanksgiving this year and it really good, much better than I was expecting. One thing I changed was not using cubed stuffing, partly because I couldn’t find it in 12 oz, but also because I don’t love stuffing cubed lol. I also couldn’t find leek so we did green onion. I am definitely going to try and find leeks when I make it again.
Alyssa G. says
I made this for Thanksgiving this year and it really good, much better than I was expecting. One thing I changed was not using cubed stuffing, partly because I couldn’t find it in 12 oz, but also because I don’t love stuffing cubed lol. I also couldn’t find leek so we did green onion. I am definitely going to try and find leeks when I make it again.
Sara Kriz says
How many hours on low or high should I do for a double batch?
Bianca says
I can’t find the sage and onion stuffing at my local grocery store. Can I just use sage stuffing?
Danielle Green says
Yes!
Erica says
Can you use apples in this recipe?
Danielle Green says
I’ve never tried it with apples but I think it would be a good addition.
Breanna Hawk says
I cant find this particular kind of stuffing. Does it happen to be pepperidge farm? They have a country style or an herb seasoned variety.
Traci Corsones says
I like to add sausage to my stuffing, would I add after I cook or at the end before serving? I do as much as I can in the crock pot!
Danielle Green says
I would add the cooked sausage to the Crock Pot before cooking.
Traci Corsones says
I like to put sausage in my stuffing, I would cook and throw in the same? Or add at the end before serving?
Traci Corsones says
I like to add sausage to my stuffing, would I add after I cook or at the end before serving? I do as much as I can in the crock pot!
Traci Corsones says
I like to put sausage in my stuffing, I would cook and throw in the same? Or add at the end before serving?