Cranberry Pecan Stuffing (slow cooker)

By hicksofmarvin

Ingredients

• 1 (12-count) package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
• 1 tablespoon olive oil
• 1 leek, thinly sliced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 pound Italian sausage, casing removed
• 1/2 cup dried cranberries
• 1/2 cup raw pecan halves
• 2 cups chicken stock, or more, as needed
• 1/4 cup unsalted butter, melted
• 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Preheat oven to 400 degrees F.

Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside and let cool.

Heat olive oil in a large skillet over medium high heat. Add leek, celery, carrots, sage and thyme. Cook, stirring frequently, until tender, about 3-4 minutes; season with salt and pepper, to taste. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Remove from heat. Stir in cranberries, pecan halves, chicken stock and butter until well combined.

Place bread mixture into a slow cooker. Cover and cook on low heat for 3-4 hours.