This stuffing is flavorful and delicious, extremely easy to make - and allergy friendly!! Woohoo! Plus this recipe solves two common Thanksgiving struggles: 1. Not having enough burners and oven space to cook everything and have it all come out warm at the same time. 2. Not having enough ‘make ahead’ recipes so you aren’t in the kitchen nonstop.
Place the bread cubes on a baking sheet, spread out evenly. Bake at 375°F for 10-20 minutes or until bread is dry and slightly toasty.
In the meantime, place all of the other ingredients in the crockpot and stir to combine.
When the bread is finished getting toasty, transfer the cubes to the crockpot and stir everything together.
Cook on high for 2-3 hours, or until you have reached the desired texture. After 2 hours, the stuffing will be warm and cooked but not as ‘mushy’ as it will be closer to 3 hours. Your choice . . . both delicious!
Make on the stovetop: Sauté the onion, celery, herbs, olive oil and salt until soft (5-8 mins). Add the vegetable stock, mayo, egg and toasted bread cubes and stir together. Simmer and stir so the mixture doesn’t stick to the bottom for 10-15 minutes and fluff with a fork.
You may need to add extra broth or adjust seasonings at the end. Recipe varies greatly depending on the bread used. I like to use the Brown Rice Bread from the freezer section (made by Food For Life).
You can easily prepare the bread cubes a few days ahead. You can also make the whole dish ahead and reheat slowly in a crockpot or stovetop before serving.