Slow Cooker Holiday Stuffing
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INGREDIENTS 1/2 cup light olive oil
1/2 cup butter, melted
2 cups chopped celery
1 cup chopped onion
1/3 cup dried cranberries
1/3 cup pecan pieces, toasted
1 teaspoon poultry seasoning
1 teaspoon dried leaf sage, crumbled
1/2 teaspoon ground black pepper
3 tablespoons chicken-flavored instant bouillon
2 eggs, beaten
2 cups water
6 cups dried day old bread cubes
6 cups cubed, dried cornbreadIn a large bowl, combine olive oil, butter, celery, onion, cranberries, pecans, spices, bouillon, eggs, and water. Add bread and cornbread; stir gently to blend.
Place mixture in slow cooker. Cook on HIGH for 45 minutes; reduce heat to LOW and heat for 6 hours OR cook on HIGH for 3 hours.
Makes 12 servings
NOTE - For a drier top, remove lid during the last 45 minutes of cooking.