Cubes of sturdy white bread soak up a savory broth-and-egg mixture until every piece turns tender but never mushy, while sautéed onion and celery bring sweetness and crunch to the mix. Sage, thyme, and rosemary give this classic side its cozy, herby backbone, and a slow, low simmer in the cooker lets the flavors meld into a deeply savory, golden-edged finish. Using the slow cooker instead of the oven means the top stays soft while the interior sets into that perfect, spoonable texture, and it frees up serious oven space for the rest of the meal. A scatter of fresh parsley at the end brightens the whole dish right before serving. This one's an easy, no-fuss way to keep stuffing on the table for a soy free holiday spread without a second thought.
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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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