This cozy, hands-off stuffing comes together right in the slow cooker, so your oven stays free for everything else on the table. Cubed, well-staled bread soaks up a rich mixture of butter, chicken broth, and beaten eggs until it's evenly moistened but never soggy, then gets layered with sage, thyme, and rosemary for that classic savory, herby backbone. Diced celery adds a gentle crunch and fresh vegetal note throughout, while a scatter of chopped parsley brightens the finished dish right before serving. Cooking low and slow for a few hours lets the edges turn golden and set while the center stays tender and custardy, and the paper-towel trick under the lid keeps the top from getting mushy. It's a genuinely low-effort way to get real stuffing texture and flavor without babysitting a casserole dish, and it's a solid pick for a Low FODMAP holiday spread.
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A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
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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