Cranberry-Walnut Stuffing - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 teaspoon dried thyme
1 teaspoon ground sage
2 tablespoons brandy
8 cups bread cubes (1/2-inch cubes)
1 cup chopped walnuts
1/3 cup dried sweetened cranberries
1/4 cup minced fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 - 2 cups vegetable stock

Preparation

Heat oil in a large skillet over medium heat; add in the onion and celery; cover and cook 5 minutes until softened.
Add in the thyme and sage, stirring to coat; stir in the brandy; cook for 1 minute.
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.
Taste and adjust seasonings, adding a little more stock if the mixture is too dry.
Cover and cook on LOW for 3-4 hours; serve hot.