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°.
Cathey Eastman says
My grandkids have nut allergies. What could I substitute?
Danielle Green says
I would just omit the nuts and it would still be good.
Beth says
Water chestnuts would be good if you need to substitute the nuts.
PAM says
I made this for thanksgiving and it was delicious and very easy. I was wondering if next time I make it, could I use fresh cranberries instead of dried? Thank you.
Danielle Green says
It will add a little more moisture to the stuffing, but otherwise I don’t see why not.
Migi says
Delicious and so easy!! I used all of my pecans making pies, so I substituted walnuts! Everyone loved it!!
Migi says
Delicious and so easy!! I used all of my pecans making pies, so I substituted walnuts! Everyone loved it!!
Yumvilla says
I love that it’s made in the crock pot! thanks you!
Yumvilla says
I love that it’s made in the crock pot! thanks you!
Monique Henderson says
Hello Danielle,
I’m wondering if the stuffing can be made with bread dried out at home, rather than a packaged mix? If so, are there spices that you would recommend? Thanks for your time.
Danielle Green says
You would need to add additional spices seeing the bagged mix has lots of flavor added in. Apart from that, I don’t think it should be an issue.
Donna B says
3 cups of broth ? I have a crock potfull of mushy goo. Just dumped it on a cookie sheet and stuck it in the oven,I’m hoping for a Christmas miracle, since I’m headed to family party in an hour.it will be embarrassing to show up with nothing ?.Not to mention the expense.
Danielle Green says
Are you certain you used the right size bag of stuffing or perhaps your Crock Pot cooks very low? I have made this several times along with others who have had great success with it turning out great.
Lisa says
I’d love to make this……a friend is allergic to gluten can this be made with a gluten free mix?
Danielle Green says
I have never used a gluten-free stuffing mix so I can’t say confidently that it would work. My guess is that it would, but I would check the back of the gluten-free stuffing mix and see if the instructions are similar for liquids and baking. I hope it works out for you!
Lisa says
wow thanks for the quick reply! going to go check out our local grocery tomorrow as they have a pretty good gluten free section. I will post back if it turns out or not.
carol robson says
Howthe heck do get this recipe…..
Danielle Green says
https://www.thecreativebite.com/crock-pot-cranberry-pecan-stuffing/2 Let me know if you still can’t see it!
Shannon says
This is excellent stuffing! I used Trader Joe’s cornbread stuffing and it was great. This is my go-to recipe. And I love that it’s made in the crock pot!
Danielle Green says
Thanks Shannon, I love the idea of using cornbread!
carol robson says
How the heck do I get this recipe….???????
Abby Manuela says
Need the revipe
Pamela Martin says
Do you cover and not stir for the duration of cooking?
Danielle Green says
Yes Pamela, just cover it and let it cook! 🙂
Heather says
Hello, wondering what brand made the sage and onion stuffing?
Danielle Green says
Hi Heather, the stuffing mix I got was from Pepperidge Farms..
Shari says
Would there be any problem in doubling this recipe?
Danielle Green says
Hi Shari, this recipe should double just fine. You might just want to add a little bit more cooking time for such a large batch.
Cat says
I could only find a 14oz bag of Arnold stuffing so how should I adjust the ingredients?
Danielle | Krafted Koch says
Increase your broth to 3.5 cups and toss a few extra cranberries in. This should even things out with the additional stuffing. Hope you enjoy!
Cat says
I could only find a 14oz bag of Arnold stuffing so how should I adjust the ingredients?
Courtney says
Okay, thanks so much, Danielle. I’m sure it will be a hit. Have a happy Thanksgiving!
Courtney says
Hi! This looks delicious…I’d like to make it the day before Thanksgiving and then bring it to my in-laws the next day…would I just spoon it into a casserole dish and then warm it up in the oven when I get there? What temp would you suggest? Thanks!
Danielle | Krafted Koch says
Hi Courtney, I wouldn’t bake it ahead the day before (it won’t be as light and fluffy), but you could assemble it and have it ready to cook in the crock pot or oven the next day. If you don’t have a crock pot bake it for 40 minutes at 350 in a 9×13 pan.
Kristel says
Hi! Thanks for sharing this recipe! I was wondering if the ground mustard goes in along with the salt and pepper? Kristel
Danielle | Krafted Koch says
Yup, that gets mixed right in with everything else.
Julie @ Julie's Eats & Treats says
WOW. That friend of yours sounds BRILLIANT! That friend of yours would also like an invite to Thanksgiving this year if this is on the menu… just saying!
Danielle | Krafted Koch says
I do have a pretty brilliant friend! 😉