1/2 loaf sourdough bread, cubed (about 6 cups)
1/2 loaf pumpernickel bread, cubed (about 6 cups)
4 tart apples, peeled and cored
2 onions, chopped
2 celery stalks, chopped
1 tablespoon Italian seasoning
1 1/2 cups vegetable stock
1 tablespoon vegan butter, optional
sea salt and pepper, to taste
1. Add all ingredients to the crock pot and mix well. Cook on high for 1 hour, stirring occasionally.
2. Set crock pot to low if letting sit before serving to keep warm.
3. Add more veggie broth for desired moistness.
Source of recipe: I have heard of putting stuffing in a crockpot to make it nice and moist, I tried it out myself and it came out amazing. If you like nice moist stuffing, then this is perfect! Add whatever veggies you want; I have used carrots instead of celery. Pumpernickel bread adds a nice seasoning to this recipe.