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
Scale
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
