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.

Ingredients
1/2 cup Carapelli Extra 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 Herb-Ox Chicken-Flavored Bouillon Granules
2 eggs, beaten
2 cups water
6 cups dried day-old bread cubes
6 cups cubed, dried cornbread

Cooking Directions
In 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. Serves 12.

For a drier top, remove lid during the last 45 minutes of cooking.

Preparation Time: 15 minutes

Total Time: 4-7 hours (depending on the heat setting used on slow cooker)

Wine Suggestions: Chardonnay, Beaujolais