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Vegetarian Slow Cooker Stuffing

Vegetarians can enjoy Thanksgiving dinner without that stuffing going anywhere near that bird. This vegetarian spin is full of flavor and is cooked in a slow cooker — so you can prep it, set it and forget it.


  • 1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, 12-count, cubed
  • 1 tbsp olive oil
  • 2 ribs of celery, diced
  • 2 carrots, shredded
  • 1 leek, thinly sliced
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • Kosher salt and cracked black pepper, to taste
  • 1/2 cup dried cranberries
  • 1/2 cup raw pecan halves
  • 2 cups vegetable stock, + more as needed
  • 1/4 cup butter, melted
  • Chopped fresh parsley for garnish, optional


  • Preheat oven to 400 degrees F.
  • Spread the bread cubes out on a baking sheet in a single layer.
  • Place into oven and bake until slightly golden and crisp, approx. 5-7 minutes. Remove, set aside and cool.
  • Heat olive oil in a skillet over moderate heat.
  • Add celery, carrots, leeks, sage and thyme. Cook, stirring often, until tender, approx. 5 minutes.
  • Season with salt and pepper, to taste and remove from heat.
  • In a large bowl, mix together the bread mixture, cooked vegetables, dried cranberries, pecan halves, veg stock and melted butter. Mix well to combine.
  • Transfer the bread mixture into a slow cooker.
  • Cover and cook, on low heat, for 3-4 hours.
  • Serve immediately, garnished with parsley, if desired.


TIP: If you love a crispy top to your stuffing, you can transfer the stuffing to a baking dish before serving and pop it in the oven at 350 degrees for 20 minutes or so. Times may vary based on your oven. This can be done while you carve your turkey.