Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

From the slow cooker.

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium heat; add in the onion and celery; cover and cook 5 minutes until softened.
  2. Add in the thyme and sage, stirring to coat; stir in the brandy; cook for 1 minute.
  3. Transfer mixture to a 4-quart slow cooker; add in the bread cubes, walnuts, cranberries, parsley, salt, and pepper; stir in just enough stock to moisten, and mix well.
  4. Taste and adjust seasonings, adding a little more stock if the mixture is too dry.
  5. Cover and cook on LOW for 3-4 hours; serve hot.

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