This slow cooker stuffing is everything the holiday table needs without hogging oven space, letting the cubed base soak up a savory, buttery blend of sautéed onion, celery, and garlic while sage, thyme, and rosemary do their fragrant work. The low-and-slow method means the edges turn golden and set while the center stays tender and custardy, thanks to a rich broth-and-egg mixture that ties everything together. Paper towels under the lid keep condensation in check, so you get that classic contrast of crisp top and soft interior every time. It's a genuinely hands-off side dish — set it, forget it for a few hours, and free up your oven for the rest of the meal. A scatter of fresh parsley at the end brightens up all that deep, herby flavor. This one's a smart, no-fuss pick for a gluten free spread that still delivers all the cozy, familiar stuffing flavor you're after.
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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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