Slow Cooker Cranberry Pecan

Slow Cooker Cranberry Pecan

Prep: 15 minutes

Cook: 3.5 hours

Serves: 8

Ingredients for this recipe

Ingredients

  • 1 KING'S HAWAIIAN Original Hawaiian Sweet Round Bread
  • 1 Tablespoon olive oil
  • 1 Leek, thinly sliced
  • 2 Stalks Celery, diced
  • 2 Carrots
  • 1/2 Teaspoon Dried sage
  • 1/2 Teaspoon Dried Thyme
  • 1 Pound Italian Sausage, casing removed
  • 1/2 Cup Cup Dried Cranberries
  • 1/2 Cup Raw Pecan Halves
  • 2 Cups Chicken Stock, or more as needed
  • 1/4 Cup unsalted butter melted
  • 2 Tablespoons Chopped Fresh Parsley Leaves

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Preparation

Preparation

The best and easiest stuffing ever made right in the crockpot, making Thanksgiving prep just that much easier!
Step 1
Preheat oven to 400 degrees F.
Step 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.
Step 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.
Step 4
Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Step 5
Remove from heat. Stir in cranberries, pecan halves, chicken stock, butter and bread cubes until well combined.
Step 6
Place bread mixture into a slow cooker. Cover and cook on low heat for 3-4 hours.
Step 7
Serve immediately, garnished with parsley, if desired.

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Slow Cooker Cranberry Pecan

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