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–+ servings
Slow Cooker Cranberry Pecan Stuffing

Slow Cooker Cranberry Pecan Stuffing

Yield: 8 servings
Prep: 15 minutes
Cook: 4 hours 15 minutes
Total: 4 hours 30 minutes
The best and easiest stuffing ever made right in the crockpot, making Thanksgiving prep just that much easier!
4.9 stars (7 ratings)

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

  • 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.