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

Scale

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)

Cook Mode Prevent your screen from going dark

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