This slow cooker stuffing turns a staled loaf of cubed bread into the ultimate low-maintenance side, soaking up a savory blend of sautéed onion, celery, and garlic along with sage, thyme, and rosemary for that classic holiday flavor. The bread cubes go golden at the edges while staying tender and custardy in the center, thanks to a gentle low-and-slow cook that frees up your oven for everything else on the table. Fresh parsley scattered over the top right before serving adds a pop of color and a bright finish to all those cozy, herby flavors. Best of all, it comes together right in the slow cooker insert, so cleanup is minimal and it holds beautifully if your meal runs long. It's a comforting, crowd-pleasing dish that fits easily into a vegetarian spread.
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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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