If you’re looking for a cozy, crowd-pleasing side dish that’s bursting with fall flavors, you’ve got to try this Crock Pot Apple Cranberry Stuffing with Nuts Recipe. It’s one of my favorite go-to recipes when I want something hands-off but still feels homemade and incredibly comforting. Sweet, tart, and nutty all at once, this stuffing turns out perfectly moist with golden edges thanks to the slow cooker magic — and your family will go crazy for the combination of crunchy nuts, tart cranberries, and crisp apples!
Why You’ll Love This Recipe
- Hands-Off Cooking: The crock pot does most of the work, freeing you up for holiday prep or just relaxing.
- Perfect Texture: Toasted nuts and crispy bread cubes give a satisfying crunch that contrasts the soft, flavorful stuffing.
- Bursting With Flavor: Fresh herbs, sweet apples, and tart cranberries make every bite interesting and delicious.
- Versatile & Crowd-Pleasing: This recipe works great as a holiday side or anytime comfort food, and it’s easy to double for a big group.
Ingredients You’ll Need
Each ingredient plays a crucial role in balancing sweetness, texture, and aroma. Picking the right bread and fresh herbs can really elevate the final dish, so I’ll share some tips on that here.
- Whole grain rustic or sourdough bread: This is the backbone of the stuffing. I like rustic or sourdough because it holds up well and has great flavor — plus, it crisps better than softer breads.
- Pecans, walnuts, or almonds: I swear pecans are the best for this recipe, giving that toasted, buttery crunch, but walnuts or almonds work just as well.
- Extra-virgin olive oil: For sautéing the veggies — it adds a subtle fruitiness and keeps the dish light.
- Unsalted butter: A little richness to deepen the sautéed onion and celery flavors.
- Yellow onions: They caramelize nicely and bring natural sweetness.
- Kosher salt and ground black pepper: Essential basics to season and bring out the flavors.
- Celery: Adds crunch and that classic stuffing aroma.
- Fresh sage: Absolutely key! Fresh is best here — it’s aromatic and earthy.
- Fresh thyme: Adds a lovely subtle brightness.
- Crisp apple (Granny Smith, Honeycrisp, Fuji, or Pink Lady): I keep the peel on for extra texture and nutrients, but peeling is totally up to you.
- Reduced-sugar dried cranberries: The perfect balance of tart and sweet, keeping this stuffing lively.
- Eggs: They help bind everything slightly, so the stuffing holds together.
- Reduced-sodium turkey or chicken broth: Adds moisture and savory depth without overwhelming the other flavors.
Variations
This Crock Pot Apple Cranberry Stuffing with Nuts Recipe is super flexible, and I tweak it depending on what I have on hand or the occasion. Feel free to customize it to your taste and situation!
- Nut substitutions: If you’re allergic or don’t love pecans, try toasted sunflower seeds or pumpkin seeds — I’ve used those with great results for a nut-free version.
- Herb swaps: Rosemary or marjoram can be added (or swapped in) with sage and thyme for a different herbal note. I sometimes add a pinch of crushed red pepper for a little warmth.
- Fruit swaps: For a seasonal twist, swap cranberries with dried cherries or add chopped dried apricots. When apples are out of season, pears work wonderfully too.
- Make it vegan: Replace the butter with olive oil and use flax eggs instead of real eggs; swap broth for a vegetable-based one.
How to Make Crock Pot Apple Cranberry Stuffing with Nuts Recipe
Step 1: Toast the Bread Cubes and Nuts for Maximum Crunch
This part really set the stage for the texture and flavor. I spread the cubed bread on baking sheets and bake it first so it dries out a bit — this helps it soak up all the good broth later without getting soggy. Then, sprinkling the nuts on the bread near the end of toasting gives them a toasted flavor without burning. The key tip I learned? Watch those nuts like a hawk during the last 5 minutes — they go from perfect to burnt faster than you think!
Step 2: Sauté the Veggies With Herbs for Depth
Next, gently soften the onions and celery in olive oil and butter — this is where the aroma starts to build. Adding fresh sage and thyme at the end lets their flavors come through without turning bitter. I always use fresh because dried herbs just don’t give the same punch here. This mixture gets folded into the bread and nuts, making the stuffing so flavorful.
Step 3: Combine and Moisturize with Broth and Eggs
In a separate bowl, whisk together eggs and turkey or chicken broth — this combo helps bind everything and adds savory liquid. Gently stirring the liquid into the bread mix, apple chunks, and dried cranberries is important. You want all the bread to absorb the broth evenly without breaking down or mushing. Letting it sit for a few minutes and then folding again really makes a difference.
Step 4: Slow Cook to Perfection
Cover the slow cooker with a towel or paper towels tucked under the lid — this trick absorbs excess moisture and keeps your stuffing from becoming soggy. Cooking on low for 3 to 4 hours is the sweet spot. You want the edges to crisp up lightly while the center stays soft and moist. This part requires patience, but the result? Totally worth it.
Pro Tips for Making Crock Pot Apple Cranberry Stuffing with Nuts Recipe
- Use Day-Old Bread: I recommend using bread that’s a day or two old so it’s drier — fresher bread can make the stuffing too mushy.
- Monitor Nut Toasting: Nuts can burn quickly, so stay close during the last few minutes and stir often for even toasting.
- Don’t Skip the Paper Towel Trick: That bit of fabric under your crock pot lid soaks up steam and prevents sogginess — it changed how moist my stuffing turned out.
- Gentle Folding: Be gentle when mixing in the broth mixture; you want uniform moisture without breaking those beautiful bread cubes.
How to Serve Crock Pot Apple Cranberry Stuffing with Nuts Recipe
Garnishes
I love sprinkling fresh chopped parsley right before serving — it adds a pop of color and a fresh, green note that brightens the rich flavors. If you want a little extra, some toasted pecan halves on top make it look fancy and add crunch.
Side Dishes
This stuffing pairs beautifully with roasted turkey or chicken, glazed carrots, and sautéed green beans. I often serve it alongside a warm butternut squash soup for a full-on fall feast.
Creative Ways to Present
For special occasions, I’ve stuffed this into hollowed-out acorn squash halves or large mushrooms and baked them on the side — so impressive and visually stunning! Another fun idea is layering the stuffing in small ramekins to serve individual portions with crispy tops.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I like to add a splash of broth and cover loosely with foil to keep it moist.
Freezing
This stuffing freezes beautifully. After cooling completely, I portion it into freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently in the oven to maintain texture.
Reheating
To reheat, I preheat my oven to 350°F and place the stuffing in a baking dish, covering it with foil to keep moisture in. About 20 minutes is usually enough, but check to make sure it’s warmed through. For some crispness on top, uncover during the last 5 minutes.
FAQs
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Can I make this Crock Pot Apple Cranberry Stuffing with Nuts Recipe ahead of time?
Absolutely! You can prepare the bread cubes and sauté the veggies the day before, then assemble everything in the crock pot in the morning. Alternatively, prepare the entire stuffing mix, refrigerate it, and cook in the crock pot a few hours before serving.
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What type of bread works best for this stuffing?
I prefer rustic whole grain or sourdough bread because it toasts well and holds structure when moistened. Avoid breads that are too soft or pre-sliced sandwich bread as they can turn mushy.
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Can I use dried cranberries that are not reduced sugar?
Yes, but keep in mind the overall sweetness of the stuffing will increase. I use reduced-sugar cranberries to maintain balance with the tart fresh apple and savory herbs.
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Why do you use paper towels or a kitchen towel under the crock pot lid?
The towel absorbs extra moisture inside the slow cooker lid, preventing the stuffing from getting soggy while letting it cook evenly and develop a nice texture.
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Can I make this stuffing without nuts?
Definitely! You can omit the nuts or replace them with toasted seeds like pumpkin or sunflower seeds for texture and crunch.
Final Thoughts
This Crock Pot Apple Cranberry Stuffing with Nuts Recipe has become a staple in my holiday rotation because it’s simple yet packed with flavor and texture. I love how easy it is to prepare and how it frees me from the oven on a busy day. If you try it, I bet you’ll love it as much as my family does — it’s the perfect mix of sweet, savory, and crunchy that feels like a warm, comforting hug on your plate. Give it a go, and I’d love to hear how it turns out for you!
Print
Crock Pot Apple Cranberry Stuffing with Nuts Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Description
This Crock Pot Stuffing with Apples recipe combines rustic whole grain bread cubes toasted with nuts, sautéed onions, celery, fresh herbs, diced apples, and dried cranberries for a moist and flavorful stuffing made effortlessly in a slow cooker. It’s perfect for holiday gatherings or a comforting side dish that benefits from gentle slow cooking to meld savory and sweet flavors with a delightful texture.
Ingredients
Bread & 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 preferred)
Vegetables & Fruits
- 2 medium yellow onions, diced
- 4 large stalks celery, diced
- 1 crisp apple (Granny Smith, Honeycrisp, Fuji, or Pink Lady), medium diced (peel optional)
- 1 cup reduced-sugar dried cranberries
Herbs & Seasonings
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup finely chopped fresh sage leaves
- 6 sprigs thyme, leaves stripped
Other Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 large eggs, lightly beaten
- 3 cups reduced-sodium turkey broth or chicken broth
- Fresh parsley, optional for serving
Instructions
- Prepare the slow cooker and bread: Lightly coat a 6- or 7-quart slow cooker with nonstick spray. Preheat your oven to 350°F (175°C) and position racks in the upper and lower thirds. Spread the bread cubes in a single layer on two large rimmed baking sheets.
- Toast bread and nuts: Bake the bread cubes for 12 minutes, stir them, then sprinkle the chopped nuts evenly over the top. Continue baking for 5 to 8 more minutes until the nuts are toasted and bread cubes dry. Watch carefully to avoid burning. Remove from oven and immediately transfer the bread and nuts to the prepared slow cooker.
- Sauté vegetables and herbs: Heat olive oil and butter in a large nonstick skillet over medium heat. Add onions, salt, and pepper; cook until onions begin to soften, about 5 minutes. Add celery and cook until celery is soft and onions turn golden, about 5 to 8 minutes more. Stir in sage and thyme; cook for 1 additional minute. Transfer this mixture to the slow cooker with the bread cubes.
- Add fruit and mix: Add diced apple and dried cranberries to the slow cooker. Gently stir the contents to distribute evenly without breaking the bread cubes.
- Combine eggs and broth, moisten stuffing: In a separate bowl, whisk together the eggs and broth until well combined. Pour this mixture evenly over the stuffing in the slow cooker. Fold gently to combine and let it sit for a few minutes. Fold again so the bread is fully moistened.
- Cook the stuffing: Lay a clean kitchen towel or double-layer paper towels over the slow cooker opening, allowing some overhang on all sides to absorb moisture. Cover with the lid, letting the towel layer poke out the sides. Cook on low for 3 to 4 hours, until the edges are lightly crisp and the center is set.
- Serve: Optional – sprinkle freshly chopped parsley just before serving. Serve the stuffing warm as a delicious side dish.
Notes
- Use day-old or slightly stale bread for best texture; fresh bread may result in soggy stuffing.
- Feel free to substitute preferred nuts or omit if allergic.
- You can peel the apples if you prefer a smoother texture.
- Watch the nuts carefully while toasting to avoid burning.
- The paper towel layer helps absorb excess moisture, preventing sogginess.
- This recipe can be adapted to vegetarian by using vegetable broth and omitting eggs or substituting with flax eggs.
- Leftover stuffing stores well refrigerated for up to 3 days or freezes for up to 3 months.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 220
- Sugar: 6g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
