No-Bake Harvest Stuffing | Midwest Living

No-Bake Harvest Stuffing

No-Bake Harvest Stuffing

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  • Makes: 10 to 12 servings
  • Yield: 8 cups
  • Hands On 20 mins
  • Total Time 5 hrs

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We added walnuts, cranberries and seedy bread to classic sage-and-onion turkey dressing--and we did it in a slow cooker. The lidded appliance keeps the stuffing perfectly moist and, of course, frees up the oven for another pie.


  • 1/2 cup butter
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 4 cloves garlic, minced
  • 1/4 cup snipped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 cups dry multigrain seeded sandwich bread cubes*
  • 3/4 cup dried cranberries
  • 1 -1 1/2 cups turkey stock or reduced sodium chicken broth
  • 1 cup chopped toasted walnuts


  1. In a large skillet, melt butter over medium heat. Add onion, celery and garlic; cook, stirring occasionally, until tender, about 10 minutes. Remove from heat. Stir in sage, salt and pepper.
  2. Place bread cubes and cranberries in a 6-quart slow cooker. Add vegetable mixture; stir to combine. Drizzle with enough broth to moisten; toss lightly. (Bread should not feel dry, but there should be no excess liquid in the cooker.)
  3. Cover and cook on low for 5 to 6 hours or on high for 21/2 to 3 hours. Before serving, gently stir in toasted walnuts, then transfer to a serving dish.


  • *For Dry Bread Cubes Cut fresh bread into 1/2-inch cubes. (You'll need 18 to 21 slices.) Spread cubes in two 15x10-inch baking pans. Bake at 300 degrees for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or, if time permits, just let bread cubes sit out, loosely covered, for 8 to 12 hours.

Nutrition Facts

(No-Bake Harvest Stuffing)

Servings Per Recipe 10, chol. (mg) 24, sat. fat (g) 6, carb. (g) 45, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 516, Potassium (mg) 140, calcium (mg) 33, pro. (g) 8, vit. A (IU) 421, iron (mg) 0, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, cal. (kcal) 353, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 18, Folate (µg) 23

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