Sage, thyme, and rosemary perfume this stuffing while diced onion and celery cook down until soft and sweet, building the kind of savory base that makes a holiday table smell right. Cubed, staled bread soaks up a rich broth mixture until every piece is evenly moistened, then the whole thing goes into the slow cooker to gently steam into a tender, custardy interior with golden, slightly crisp edges. Using the slow cooker instead of the oven frees up precious stovetop and oven space when you're juggling a big spread, and the paper-towel trick under the lid keeps the top from turning soggy. A scatter of fresh parsley at the end brightens the finished dish with a little color and freshness. It's a great make-ahead side to add to your dairy free holiday lineup, and it holds beautifully right in the slow cooker insert until you're ready to serve.
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If you haven't staled the bread overnight, spread the cubes in a single layer on two large baking sheets and bake at 300°F (150°C) for 20–25 minutes, stirring once halfway through, until dry and firm to the touch. Transfer to a large mixing bowl.
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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