This simple Crock Pot stuffing recipe stays moist in the middle and gets golden-crisp around the edges. Holiday perfection - plus, it's vegetarian and dairy-free!
10cupssourdough bread cubesabout 1 loaf bread (I like 3/4-inch cubes)
4cupsFrench bread cubesabout 1/3 load bread
2tablespoonsolive oil + more for greasing the slow cooker
2cupschopped yellow onionabout 1 medium onion
1/2cupchopped celeryabout 1 stalk
1medium clove garlicminced
2 1/2 - 3 1/2cupsvegetable broth
1/4cupfresh chopped parsley
1tablespoonfresh chopped sage
2teaspoonsfresh chopped rosemary
1teaspoonfresh chopped thyme
1/4teaspoonfreshly ground black pepper
More fresh herbs for toppingif desired
4-quartor larger slow cooker
Grease the bottom and sides of the Crock Pot with olive oil.
Preheat oven to 375 degrees. Spread bread cubes onto two rimmed cooking sheets and bake, stirring once, until crisp, about 10 minutes. You can also dry the bread cubes out without using the oven. Just cut the bread into chunks and let it sit at room temperature for 24-48 hours, until hard. Add the bread cubes to the slow cooker.
Set a large saute pan over medium-high heat. When hot, add the olive oil, then the onion and celery. Saute until tender and lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and add the broth, stirring to scrap up any remaining brown bits of onion.
Let the broth mixture cool to room temperature. Add the parsley, sage, rosemary, thyme, salt, pepper, and egg. Beat with a whisk until blended.
Pour the broth and veggie mixture over the bread crumbs. Use a wooden spoon or spatula to gently stir until evenly distributed. Add additional broth, 1/4 cup at a time, until the bread is almost entirely soaked and is no longer crunchy, but not so much that there is broth pooled at the bottom of the slow cooker. The bottom of the slow cooker should still be relatively dry.
Cook on low for 4-6 hours, until the edges are golden brown.