Just the Stuffing

Name: Just the Stuffing
Cook time: 3 h
Total time: 3 h
Cuisine: Italian
Ingredients: 1½ teaspoons dried thyme; 1 teaspoon dried marjoram; 1 large yellow onion, minced; 2 celery ribs, minced; ¼ cup minced fresh flat-leaf parsley; 1 teaspoon salt; 1 teaspoon ground sage; 1 loaf Italian bread, cut into ½-inch dice (about 10 cups); 2 teaspoons olive oil (optional); 1½ cups vegetable broth, or as needed; ½ teaspoon freshly ground black pepper

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
3 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This is my go-to bread stuffing, based on my mom’s recipe, but cooked in a slow cooker instead of a bird. In this recipe I use white Italian bread, just as my mother did, but you can use any type of bread you prefer, including gluten-free.

Ingredients

2 teaspoons olive oil (optional)
1 large yellow onion, minced
2 celery ribs, minced

Europe
Italy
Bread
Vegan

Method

For the best flavor, heat the oil in a large skillet over medium-high heat. Add the onion and celery and sauté until softened, about 5 minutes. Stir in the thyme, marjoram, and sage. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.