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 tsp. poultry seasoning
1 tsp. dried leaf sage, crumbled
1/2 tsp. ground black pepper
3 tbsps chicken flavored bouillon granules
2 eggs, beaten
2 cups water
6 cups dried day-old bread cubes
6 cups cubed, dried cornbread

Slow Cooker Holiday Stuffing

1. In a large bowl, combine olive oil, butter, celery, onion, cranberries, pecans, spices, bouillon, eggs and water.
2. 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.
3. For a drier top, remove lid during the last 45 minutes of cooking. Try this stuffing with your holiday bird - it's moist and flavorful, easy to prepare and goes directly from your slow cooker to your table.
   Serves 12
   Preparation time: 4-7 hours (depending on the heat setting used on slow cooker)