Slow Cooker Stuffing with Cranberries
Stuffing cooked in the slow cooker stays moist in the middle and turns golden around the edges, which is where everyone goes for seconds. It also means the turkey roasts unstuffed, so the bird cooks faster and more evenly.
By Maya Ellison
Published
- Prep Time
- 30 mins
- Cook Time
- 3 hrs 30 mins
- Total Time
- 4 hrs
- Servings
- 12 servings
How do you make Slow Cooker Stuffing with Cranberries?
To make stuffing in a slow cooker, dry 450 g (1 lb) of bread cubes overnight or in a low oven. Soften onion and celery in butter with sage and thyme, then toss with the bread, dried cranberries, 2 beaten eggs and about 600 ml broth. Cook in a buttered slow cooker on LOW for 3-4 hours, until the centre reaches 74°C (165°F).
- Total time
- 4 hrs
- Calories
- 225 per serving
- Protein
- 5 g
- Yield
- 12 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Bread
Vegetables
To finish
Equipment
Slow cooker (5-6 L) · Large skillet · Very large mixing bowl · Baking sheets (if drying the bread) · Instant-read thermometer
Quick Directions
Dry the bread
Spread the bread cubes on baking sheets and leave them uncovered overnight to dry.
Cook the vegetables
Melt the butter in a large skillet over medium heat.
Mix the stuffing
Tip the bread into a very large bowl and add the vegetables and all the butter from the pan, the cranberries and the parsley.
Slow cook
Cook on LOW for 3-4 hours, until the centre reaches 74°C (165°F).
Serve
Fluff the stuffing with a large spoon, scraping up the browned edges, and serve straight from the slow cooker or spoon it into a warm serving dish.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker stuffing with cranberries.
Dry the bread
Spread the bread cubes on baking sheets and leave them uncovered overnight to dry. If you're short on time, bake them at 150°C (300°F) for 15-20 minutes, stirring once, until dry but not browned.
Cook the vegetables
Melt the butter in a large skillet over medium heat. Add the onions and celery and cook for 8-10 minutes, until soft and translucent. Stir in the garlic, sage, thyme, salt and pepper and cook for 1 minute more.
Mix the stuffing
Tip the bread into a very large bowl and add the vegetables and all the butter from the pan, the cranberries and the parsley. Whisk the eggs with 480 ml (2 cups) of the broth, pour it over and toss well. Add more broth a splash at a time until the bread is evenly moist but not soggy.
Slow cook
Butter the slow cooker insert generously, then pile in the stuffing without packing it down. Cover and cook on LOW for 3-4 hours, until the edges are golden and an instant-read thermometer in the centre reads 74°C (165°F). For a drier, crisper top, take the lid off for the last 30 minutes.
Serve
Fluff the stuffing with a large spoon, scraping up the browned edges, and serve straight from the slow cooker or spoon it into a warm serving dish. It holds on WARM for up to 1 hour.
Recipe Tips
- Use sturdy bread. Soft sandwich bread turns mushy unless it's very well dried.
- Different breads absorb different amounts of liquid, so add the last of the broth gradually.
- To keep the stuffing vegetarian, use vegetable broth. Chicken or turkey broth gives a more traditional flavour.
Variations
- Add 1 diced apple to the vegetables for the last 2 minutes of cooking.
- Brown 225 g (1/2 lb) pork or Italian sausage, crumbled, and stir it in with the vegetables.
- Swap the cranberries for 75 g (3/4 cup) toasted chopped pecans.
Nutrition (per serving)
| Calories | 225 |
|---|---|
| Protein | 5 g |
| Carbs | 27 g |
| Fat | 11 g |
| Saturated fat | 6 g |
| Fibre | 2 g |
| Sugar | 7 g |
| Sodium | 480 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours and keep covered for 3-4 days.
- Freezer
- Freeze cooked stuffing in airtight containers for up to 3 months.
- Reheat
- Reheat covered at 175°C (350°F) with a splash of broth for 20-25 minutes, until it reaches 74°C (165°F).
Slow Cooker Stuffing with Cranberries FAQs
Can I make stuffing ahead of time?
Yes. Dry the bread up to 3 days ahead and keep it in a paper bag. Cook the vegetables the day before and refrigerate them. Mix everything with the eggs and broth just before it goes in the slow cooker.
Is it safe to cook stuffing inside the turkey?
Only if the stuffing reaches 74°C (165°F) in the centre, and by then the turkey breast is often overcooked. Cooking it separately, as here, is easier and safer.
Can I make stuffing without eggs?
Yes. Leave out the eggs and add about 120 ml (1/2 cup) more broth. The stuffing will be softer and won't hold together quite as well.
How do I stop slow cooker stuffing from getting soggy?
Use well-dried bread, add the broth gradually, and take the lid off for the last 30 minutes so the steam can escape.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
