Vegetarian Crock-Pot Stuffing

Every Christmas I seem to run into the same problem: not enough space in the oven! Especially since it’s all about timing when it comes to the big feast. The goal is to have everything warm and ready to eat as guests arrive at the table. Though, when you’re working with a single oven this poses a challenge. So inevitably, dishes sit covered in foil, piled on top of the stove, while the last few dishes finish cooking and I run around feeling frantic.

Well this season, I’m trying something new.  First, I’ve decided I can have Bailey’s in my coffee whenever I darn well please and I’ve also decided to make my stuffing in the crock-pot. Why I haven’t done it sooner, I can’t say but any chance I get to use my crock-pot (and drink Bailey’s), I take it. There is nothing more stress free and easy than filling up the slow cooker, turning it on and walking away.  Even better, having it cook in the crock-pot allows for more space in the oven. Genius!

If you ask me, stuffing is one of the best things about the holiday season. Mention stuffing and I come running. It screams comfort food all the way; moistened, toasted chunks of bread, saturated in sweet and savoury flavours. Stuffing drowned in gravy is simply the best. If you’ve ever made a turkey and stuffing sandwich with a nice layer of cranberry sauce,  then you’re a bonafide stuffing addict too.

Traditionally, stuffing is prepared inside the turkey, hence the name “stuffing.” Though, for the vegetarians of the world, this often means they are out of SOL when it comes to stuffing time. Even if  it’s been made outside of the turkey, it’s usually prepared with turkey broth, and  sometimes sausage.

However, I’ve been making vegetarian stuffing for years, and I can attest that it is delicious, moist and has all the classic flavours of sage, rosemary and thyme. I switch it up from year to year as well, combining different ingredients like wild mushrooms and butternut squash, or pecans, chestnuts, apples and cranberries.

Below is a vegetarian crock-pot stuffing recipe that not only taste’s great but is easy to make and will leave more room in the oven for other dishes. Who knows, the meat eaters might even want a helping (or two).

All you need to do is prep a bit on the stove top, throw it all in the crock-pot, when you’re ready and just keep it on the warm setting until you’re ready to serve.

Recipe

Vegetarian Cranberry and Acorn Squash Crock-Pot Stuffing

Cook time: 4 hours on medium setting. Yields 8 servings.

Ingredients:

12 cups bread cut and cubed
1 small acorn squash peeled and chopped

3 celery stalks washed and chopped

3 tablespoons butter
3 tablespoons olive oil
1 large onion chopped
1 leek washed and thinly sliced
1/4 cup fresh parsley chopped
Small handful of fresh thyme sprigs (stems discarded)
6 fresh sage leaves (stems discarded)
A few sprigs of rosemary (stems discarded)
2 to 3 cups vegetable broth

1 cup pecans chopped

1 Granny Smith apple chopped

1 cup frozen cranberries

salt & pepper to taste

Directions:

Preheat oven to 400 degrees F.

Spread bread cubes in a single layer on a baking sheet. Toast them in the ovcen until brown and crisp (about 4-5 minutes). Set aside and let cool.

Melt butter in a large skillet and cook sage leaves until soft, then remove. Add celery, leeks, onions, thyme, parsley and rosemary. Cook for a few minutes until tanslucent.

Oil the bottom of the crock-pot and toss together bread, chestnuts, cranberries and sauteed vegetables and enough broth to moisten. Add salt and pepper to taste and cover with the lid. Cook on high for 30 minutes then reduce heat to low and cook for 4 hours, checking a few times to stir and add more broth if needed. If you like your stuffing on the crisp side, take the lid off about 30 minutes before serving, stirring a few times to brown it throughout.

Happy Holidays!