For many thanksgivings, the term stuffing in my family has been defined as something that comes from a box and, with a dash of water, becomes a fluffy side to your juicy turkey.
This year, I plan to spice things up a bit by introducing a new contender: Cranberry Pecan Stuffing. By appealing to the sweet and salty taste buds, this slow cooker recipe is sure to be a hit at your dinner table this Thursday. The best part about it is that it only requires a few minutes of prep.
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12 oz bag of Sage and Onion cubed stuffing
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1 cup chopped green onions
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1/2 cup crushed pecans
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1/2 cup dried cranberries (or craisins)
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1/2 cup melted butter
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3 cups chicken broth
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1 egg (beaten)
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1/2 tsp. salt
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½ tsp. pepper
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Spray the crockpot with cooking oil.
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Toss the stuffing, green onions, pecans and cranberries into the crockpot.
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In a separate bowl, mix the butter, broth, egg, salt and pepper together.
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Pour the mixture into the slow cooker and mix everything together.
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Turn the knob to low and let it cook for 3 1/2 hours.
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Go spend time with your friends and family, the hard work is over.
Happy Thanksgiving from USFSP Her Campus
HCXOXO
Jade Isaacs