Ingredients
for the stuffing
- 1 1/2 loaves (or about 32 ounces) white sandwich bread, cubed and dried overnight
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 cup plant-based butter, melted (divided; use more as needed)
- 3 cups vegan stock (plus more as needed)
- 3-4 teaspoons ground sage
- 1 cup chopped celery
Instructions
Prep the aromatics.
- Heat the olive oil in a large sauté pan over medium heat.
- Add the chopped onions and cook until softened, 5–7 minutes. Set aside with the celery.
Layer the stuffing.
- Add a generous layer of dried bread cubes to the bottom of your slow cooker.
- Drizzle with some of the melted vegan butter and stock.
- Sprinkle with ground sage, then add a portion of the sautéed onions and chopped celery. Stir gently to combine, and avoid heavy stirring.
Repeat the layers.
- Continue layering bread, butter, stock, sage, onions, and celery until all the onions and celery are used. Reserve the remaining bread cubes for later.
- The mixture will cook down a bit as time passes. The bread should be moist but not wet, and you should have at least a few inches of space at the top.
Start the cook.
- Cook on high for 1 hour to jump-start the softening process.
Slow-cook and build flavor.
- After the first hour, switch the slow cooker to low.
- Every hour, gently stir from the bottom up, adding some of the remaining bread cubes along with splashes of melted butter and stock to keep the stuffing fluffy and well-seasoned.
- Repeat until the texture is tender and set, about 3–4 additional hours.
Finish and serve.
- Taste and adjust seasoning if needed. Keep warm in the crockpot or transfer to a serving dish.
- Serve promptly for the best texture.
Notes
- To dry the bread: Cubing the bread and letting it sit out overnight gives the stuffing its fluffy, tender texture. (I use a large baking sheet with sides so it’s an even layer.) If you’re short on time, spread the cubes on baking sheets and bake at 250°F (120°C) for 10–15 minutes, stirring once, until dry but not browned.
- Consistency cues: The stuffing should look slightly loose and rough in the first hour, then become more plush and cohesive as it cooks. Add stock in small splashes—a little goes a long way. You want the bread fully softened but never wet.
- Storage: Store leftovers in an airtight container for 3–4 days in the fridge.
- Slow cooker size: A 6–8 quart slow cooker works best for this recipe. Smaller models may require reducing the amounts slightly. Whatever size you use, make sure to leave a few inches of space at the top—the stuffing needs room to expand and settle as it cooks, and overpacking can lead to uneven texture or soggy spots.
- Make-ahead strategy: Stuffing tastes best when cooked the day of. But you can prep components ahead: dry the bread cubes, chop the vegetables, and measure the sage and stock. Keep everything separate until ready to assemble.
Reheating Options:
- Stovetop: Warm leftovers in a covered skillet over low heat, adding a small splash of stock or vegan butter to restore softness. Stir occasionally until heated through.
- Microwave: Place in a microwave-safe dish, cover loosely with plastic wrap, and heat in 30–45 second bursts, gently fluffing between intervals to prevent drying.
- Oven: Transfer the stuffing to a baking dish, cover with foil, and bake at 325°F (165°C) for 15–20 minutes. Add a bit of stock or melted vegan butter if it looks dry.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Sautéed, Slow-Cooked
- Cuisine: American
- Diet: Vegan