Vegan MoFo 2016 Day 24 - Vegan Slow Cooker Stuffing Take 2

Hey MoFo Friends!  Happy Day 24!  And Happy Thanksgiving!  Okay so I actually made the stuffing and here’s what I actually did for my recipe.  The recipe below is for one batch but I actually made two batches.  I used a mixture of breads.  I took two loaves of bread, a bag of bread cubes and a bag of mixed dried stuffing cubes.  It ended up being a ton of bread for stuffing – two batches!  I also didn’t have marjoram so I used herbs de provence.  I put a batch in the crockpot for the feast and I also cooked a small batch in the oven. 

Vegan Slow Cooker Stuffing Take 2

½ cup of Earth Balance margarine

2 cups of finely chopped onion

2 cups of finely chopped celery

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried rosemary – finely chopped

1 teaspoon herbs de provence

3 teaspoons poultry seasoning

3 cups vegetable broth

12 cups of dried bread cubes – 1 loaf of bread air dried out, ½ bag of bread cubes and ½ bag of dried stuffing bread.

Melt margarine in a large skillet over medium heat.  Sauté the onion and celery until soft.  Add the spices and vegetable broth.  Pour over the bread cubes  and mix until all combined. 

Spray the slow cooker with vegetable cooking spray.  Add the mixed stuffing.  Cook on high for 30 minutes and then reduce to low setting for 3 to 4 hours.