Crockpot Stuffing Recipe

Written by The Online Gourmet on November 8, 2010
Crockpot Stuffing Recipe

for Vegetarians (and Non-Veggies, too)

While you can make most turkey stuffing recipes into vegetarian recipes, this one was created especially for vegetarians. As a bonus, this is one of the few turkey stuffing recipes made in the crockpot, freeing up oven space for other things– like a tofurky or other vegetarian specialty. If you’re looking for “turkey” stuffing recipes that veggie and non-veggies guests alike will swoon over (that is, as long as you don’t actually stuff the turkey), you’ve found it.

Oh, and did I mention it’s really easy?

This crockpot stuffing recipe feeds 8-10 people. You can also use it to stuff a 15-20 lb. bird. Too make ahead, assemble all the way up to step 4. Then cover and refrigerate, then pop it in the crockpot when you’re ready.

3 C. coarsely chopped onion
3 C. crimini or button mushrooms, chopped
1 1/2 C. chopped celery
1/2 C. (1 stick) butter
10 C. stale bread, in small cubes or crumbled
1/4 C. chopped fresh sage
1/3 C. chopped fresh parsley
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
2 eggs
1/4 C. vegetable broth (or chicken for non-veggies)

Instructions: 1. In a skillet, melt the butter. Add the onion and celery and cook over medium heat until soft and translucent, about 10 minutes.

2. Increase heat to medium-high. Add mushrooms. Cook until tender.

3. Place onion/mushroom mixture in a large mixing bowl.

4. Add bread and mix well. Add herbs and spices.

5. Beat eggs in a small bowl and stir into bread mixture.

6. Place stuffing in a crockpot. Drizzle vegetable broth over. Cook, covered, on low heat for 4 hours.


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