During the holidays our oven is so loaded that I welcome the crockpot to do it’s share. Try out this recipe; it just might replace your traditional one. Feel free to adjust the seasonings and additions to suit your family’s tastes.
2 onions, chopped
3 celery ribs, chopped
1 large carrot, grated
1 c. apples, diced
4 Tbsp. butter OR light olive oil
1 1/2 Tbsp. sage
1 t. marjoram
1 t. salt
1 t. pepper
3/4 t. thyme
1/2 t. savory
12 c. *toasted bread, cubed (about 24 slices bread)
1/4 c. fresh parsley OR 2 t. dried parsley
1 1/2 c. vegetarian chicken-style broth OR vegetable broth
1/2 c. sliced almonds (opt.)
1/2 c. dried cranberries (opt.)
In a large skillet, saute onions, celery, carrot, and apple in butter or oil until softened. Stir in sage, marjoram, salt, pepper, savory, and thyme. (2 1/2 Tbsp. poultry seasoning can replace the sage, marjoram, and thyme).
Combine the sauteed vegetables with the bread cubes and parsley. Add the stock and mix well; stir in almonds and dried cranberries, if using.
Coat crockpot with nonstick spray and add the stuffing mixture. Cover and cook on high for 1 hour. Reduce to low and cook an additional 3 hours, stirring every hour.
*Note: Any type of bread may be used. Typically 12 cups is about a loaf and a half of bread. To easily toast the bread, you may use your toaster or oven and cut into cubes. Another option would be to use plain stuffing cubes, though you might have to adjust the broth as they tend to absorb a lot of liquid. Also, some people like their stuffing highly seasoned, so adjust to taste.