If you’re looking for a cozy, flavorful side dish that screams comfort and just the right touch of fall, you have to try my Crock Pot Stuffing with Apples and Cranberries Recipe. It’s one of those dishes I keep coming back to year after year—not just at the holidays but anytime I want a delicious, hands-off stuffing that’s slightly sweet, perfectly herbaceous, and utterly satisfying. Keep reading because this recipe has some little secrets that’ll help your stuffing turn out moist but still with a lovely crispness on the edges. You’re going to love it!
Why You’ll Love This Recipe
- Hands-Off Cooking: Let your slow cooker do the work while you relax or focus on other dishes.
- Perfect Flavor Balance: The tart apples and sweet cranberries add a fantastic contrast to the savory herbs.
- Texture Magic: Toasting the bread and nuts before slow cooking gives you crisp edges with a tender center.
- Great for Gatherings: This recipe easily serves a crowd, making it a sure hit for holidays or weeknight dinners alike.
Ingredients You’ll Need
I love how the combination of rustic bread, fresh herbs, and fruity additions like apples and cranberries creates layers of texture and flavor. When shopping, try to choose fresh, crisp apples and good quality turkey or chicken broth for the best results.
- Whole Grain Rustic or Sourdough Bread: Look for a denser loaf that holds up well—day-old or slightly stale bread works perfectly here.
- Pecans: These bring a buttery crunch; walnuts or almonds can work too if you prefer a different nutty flavor.
- Extra-Virgin Olive Oil: Adds a subtle richness to the sautéed veggies.
- Unsalted Butter: For that classic, creamy depth alongside the olive oil.
- Yellow Onions: They become sweet and mellow when cooked low and slow.
- Kosher Salt & Black Pepper: Simple seasonings to brighten all the flavors.
- Celery: Adds a nice crunch and freshness.
- Fresh Sage Leaves: This herb is a stuffing staple—use fresh for the best aroma.
- Fresh Thyme: Stripped from the stems to avoid bitterness but full of earthy flavor.
- Crisp Apple (Granny Smith, Honeycrisp, Fuji, or Pink Lady): I usually leave the peel on for texture; just dice it up nicely.
- Reduced-Sugar Dried Cranberries: For bursts of tart sweetness without overpowering the dish.
- Large Eggs: They help bind everything together gently.
- Reduced-Sodium Turkey or Chicken Broth: Adds moisture and depth; low salt gives you control over seasoning.
- Fresh Parsley (Optional): A fresh sprinkle brightens up the finished dish.
Variations
I’ve played around with this Crock Pot Stuffing with Apples and Cranberries Recipe quite a bit, and I encourage you to make it your own too! Feel free to swap out nuts or tweak herbs to suit your tastes.
- Nut Swaps: If pecans aren’t your thing, toasted walnuts or sliced almonds add a slightly different crunch and flavor—my family loves the change.
- Herb Variations: Try adding rosemary or tarragon if you want a more robust herbaceous note.
- Vegetarian Option: Use vegetable broth instead of turkey or chicken broth to make this recipe cozy and meat-free.
- Extra Fruit: Add chopped dried apricots or fresh pears for a sweeter twist.
How to Make Crock Pot Stuffing with Apples and Cranberries Recipe
Step 1: Toast the Bread Cubes and Nuts
This step sets the foundation. Spread your bread cubes in a single layer on rimmed baking sheets, then bake to dry them out just enough so they soak up the broth without becoming mushy. Toss in the nuts midway so they toast up golden and crunchy. Watch the nuts closely toward the end, because they can go from toasted to burnt quickly—trust me, I’ve been there! Immediately transfer everything to your slow cooker so the heat stays trapped.
Step 2: Sauté the Aromatics
Heat olive oil and butter in a skillet over medium heat. Add the diced onions with salt and pepper to coax out their sweetness, cooking until they’re just soft. Then add the celery and continue cooking until everything is tender and golden. Stir in fresh sage and thyme for the last minute to bloom their fragrance. This mix brings depth that slow cooking alone can’t achieve.
Step 3: Assemble the Stuffing in the Slow Cooker
Toss your toasted bread and nuts together with the sautéed veggies, diced apple, and dried cranberries right in the slow cooker. Mix gently so you don’t break the bread cubes up too much. Then whisk together eggs and broth, pour it over the bread, and fold everything carefully. Let it sit a few minutes, then give it another gentle stir—this helps ensure every bite is perfectly moistened.
Step 4: Cook Low and Slow
Cover your slow cooker with a kitchen towel or paper towels poking out from under the lid—this clever trick absorbs excess moisture so your stuffing isn’t soggy but still stays tender inside. Cook low for 3 to 4 hours until the edges are lightly crisp and the center is set. Resist the urge to lift the lid too often—you want to keep the heat consistent.
Pro Tips for Making Crock Pot Stuffing with Apples and Cranberries Recipe
- Choose the Right Bread: I always use rustic or sourdough with a bit of dryness so it soaks up broth without turning mushy.
- Don’t Skip Toasting: Toasting your bread cubes and nuts separately adds crunch and prevents a heavy, gluey texture.
- Paper Towel Trick: Covering the stuffing with a towel under the lid keeps the moisture balanced—this is a game changer.
- Gentle Folding: Stir gently to preserve those bread cubes and distribute moisture evenly for the best texture.
How to Serve Crock Pot Stuffing with Apples and Cranberries Recipe
Garnishes
I love finishing this stuffing with a sprinkle of fresh parsley—it brightens up the whole dish visually and adds a pop of fresh herb flavor. Some folks like a little drizzle of melted butter or even a handful of toasted pecans on top to amp up the texture.
Side Dishes
This stuffing pairs beautifully with roasted turkey or chicken, but I’ve also served it alongside cranberry sauce, sautéed green beans, and a warm butternut squash soup for a cozy fall meal. If you’re making a vegetarian feast, it complements hearty mushroom gravy and roasted root vegetables perfectly.
Creative Ways to Present
For special occasions, I sometimes scoop the finished stuffing into small, oven-safe ramekins or a pretty baking dish, sprinkle extra nuts on top, and give it a quick broil to get a crispy golden crust. It looks stunning and everyone gets their own perfectly crisp edge—such a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I cool leftover stuffing completely and store it in an airtight container in the fridge for up to 3 days. The flavor actually mellows and deepens after resting overnight, so if you can wait a day, even better!
Freezing
I’ve frozen this stuffing successfully—just pack it into a freezer-safe container, leaving a bit of room for expansion. Thaw in the fridge overnight before reheating to keep the texture intact.
Reheating
To reheat, I cover the stuffing loosely with foil and warm it in the oven at 325°F until heated through, about 20-25 minutes. This method keeps the edges from getting too dry while reviving that lovely, tender-moist texture inside.
FAQs
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Can I make the Crock Pot Stuffing with Apples and Cranberries Recipe gluten-free?
Absolutely! Just swap the rustic bread for your favorite gluten-free bread and ensure your broth doesn’t contain gluten. The rest of the ingredients are naturally gluten-free and will keep the stuffing just as tasty.
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Should I peel the apples for this recipe?
I usually leave the apple peels on since they add nice color and texture, but if you prefer a smoother bite, peeling is totally fine. Just be sure to dice the apples evenly for consistent cooking.
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Can I prepare this stuffing entirely in the oven instead of a crock pot?
You can! After mixing all ingredients, transfer the stuffing to a buttered baking dish, cover with foil, and bake at 350°F for about 45-50 minutes, uncovering for the last 10 minutes to crisp the top. The crock pot method is great for hands-off cooking, though.
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How do I prevent soggy stuffing in the crock pot?
The key is to toast your bread cubes and nuts before assembling, use just enough broth and eggs for moisture, and cover the slow cooker with a kitchen towel or paper towels under the lid to absorb excess steam. This keeps the stuffing moist but not soggy.
Final Thoughts
This Crock Pot Stuffing with Apples and Cranberries Recipe has become such a comforting favorite for me—it’s easy, fuss-free, and always gets rave reviews at the table. I remember the first time I made it and how it filled the house with the warm scent of herbs and sweet fruit; my family declared it an instant classic. I really hope you’ll give it a try and enjoy the cozy flavors as much as I do. Once you have this recipe in your collection, it’ll be your go-to stuffing that’s delicious every single time. Happy cooking!
Print
Crock Pot Stuffing with Apples and Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Stuffing with Apples recipe combines rustic whole grain bread with toasted nuts, sautéed aromatics, fresh herbs, crisp apples, and dried cranberries to create a moist, flavorful stuffing perfect for holiday meals or any cozy dinner. Cooked slowly in a crock pot, it delivers a golden, tender center with lightly crisp edges, making it easy and hands-off while bursting with autumn-inspired flavors.
Ingredients
Bread and Nuts
- 1 loaf whole grain rustic bread or sourdough bread (16-18 ounce loaf), cut into 1-inch cubes (about 10 cups)
- 1 cup roughly chopped pecans, walnuts, or almonds (pecans are recommended)
Vegetables and Herbs
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium yellow onions, diced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 large stalks celery, diced
- ¼ cup finely chopped fresh sage leaves
- 6 sprigs thyme leaves, stripped from stems
- 1 crisp apple such as Granny Smith, Honeycrisp, Fuji, or Pink Lady (medium diced, peels optional)
- 1 cup reduced-sugar dried cranberries
Other
- 2 large eggs, lightly beaten
- 3 cups reduced-sodium turkey broth or chicken broth
- Fresh parsley for garnish (optional)
Instructions
- Prepare the slow cooker and bread cubes: Lightly coat a 6- or 7-quart slow cooker with nonstick spray. Preheat the oven to 350°F and position racks in the upper and lower thirds. Spread the bread cubes evenly on two large rimmed baking sheets.
- Toast bread and nuts: Bake bread cubes for 12 minutes, then stir and sprinkle chopped nuts on top. Continue baking for another 5 to 8 minutes until nuts are toasted and bread is dry. Remove from oven and immediately transfer to the slow cooker.
- Sauté vegetables and herbs: Heat olive oil and butter in a large nonstick skillet over medium. Add diced onions, kosher salt, and black pepper; cook for about 5 minutes until onions soften. Add diced celery and cook an additional 5 to 8 minutes until celery is tender and onions are golden. Stir in chopped sage and thyme, cooking for 1 more minute.
- Add vegetables to slow cooker: Transfer the sautéed vegetables and herbs into the slow cooker containing the toasted bread and nuts.
- Combine apple and cranberries: Add the diced apple and dried cranberries to the slow cooker. Gently stir the mixture to evenly distribute the ingredients.
- Prepare egg and broth mixture: In a separate bowl, whisk together eggs and turkey or chicken broth until fully combined. Pour this mixture over the stuffing in the slow cooker and gently fold to moisten the bread evenly. Let it sit a few minutes, then fold again.
- Cook the stuffing: Lay a clean kitchen towel or double layer of paper towels over the slow cooker, allowing the edges to hang over the sides to absorb moisture. Place the lid atop, covering the towel edges, and cook on low for 3 to 4 hours until the stuffing is set in the center with lightly crisp edges.
- Serve: Once cooked, optionally sprinkle with fresh parsley and serve warm.
Notes
- Choosing a crisp apple variety like Granny Smith or Honeycrisp adds a nice tart contrast to the sweetness of the dried cranberries.
- Toast the nuts carefully to avoid burning; watch them closely during the last minutes of baking.
- You can peel the apple if you prefer a softer texture, but leaving the peel adds color and nutrients.
- If you want to add more depth, consider adding cooked sausage or mushrooms when sautéing the vegetables.
- Using reduced-sodium broth helps control the saltiness in the dish, but adjust salt to taste as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
