Written By Holly Brooke Edibles / Recipes / Side dish Dec 22, 2015 Vegetarian Crock-Pot Stuffing SHARE VIA: Facebook Twitter PinterestEvery 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.RecipeVegetarian Cranberry and Acorn Squash Crock-Pot StuffingCook time: 4 hours on medium setting. Yields 8 servings.Ingredients:12 cups bread cut and cubed 1 small acorn squash peeled and chopped3 celery stalks washed and chopped3 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 broth1 cup pecans chopped1 Granny Smith apple chopped1 cup frozen cranberriessalt & pepper to tasteDirections: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! SHARE VIA: Facebook Twitter Pinterest Written By: Holly Brooke Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ... Read More You may also like Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Comments are closed.