This stuffing is main dish in this Christmas Menu, full of flavor and nutrients.
Course: Main Course, Side Dish
Cuisine: American, gluten free, Hungarian, Plant Based
Keyword: slow cooker stuffing
slow cooker or oven
1cupdry beluga or brown lentilssoaked for 8 hours or overnight
1/2cupchopped fresh parsley, leave 2 tbsp for serving
4cupscubed dry millet bread or another bread of your choice
1teaspoonsalt free poultry seasoning
1/4 - 1/2tspsea salt to taste
ground black pepper
2 ½ - 3 and 1/2 cupsveggie broth
Sauté onion, celery, mushroom and garlic in a little veggie broth. Add in the soaked / rinsed lentils and seasonings. Cook the lentils in 2 and ½ cups of vegetable broth until almost done, about 30 minutes. There should be a little moisture left in the pan, if too dry you can add some broth while cooking.
Add the lentil mixture to a slow cooker, stir in the chopped parsley, taste and add seasoning if needed. Top with the slightly dry 1 inch bread cubes, these will soak up some of the moisture. I like to leave them on top so they partly dry out and partly soak up the juices of the lentils.
Cook on low for 3 hours until the moisture has evaporated and soaked up and the result has a stuffing-like consistency.
You can also do this step in an oven, scoop the lentils in an ovenproof dish, top with the bread and cover Cover tightly with foil and bake for about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
Cube and let the bread dry out for up to 2 days in advance or dry it out in a dehydrator or in a low temperature oven for about 30 minutes. It should not be toasted, just dry bread.