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Crockpot Vegetarian Stuffing

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4.92 from 58 votes
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This Crockpot Vegetarian Stuffing is the perfect Thanksgiving side dish! Bonus: no oven space required! It’s packed with crunchy celery, sweet apples, meaty mushrooms, and so much flavor!

bowl of crockpot vegetarian stuffing above

When Trevor and I started dating I was introduced to this sausage stuffing recipe…and I LOVED IT. It turned me from a stuffing hater into a stuffing lover.

While I absolutely love that recipe, I wanted to create another stuffing recipe that was meatless and made in the crockpot to save oven space for other dishes during the holidays…enter this crockpot vegetarian stuffing!

Ingredients

This vegetarian stuffing is ultra savory but gets a perfect little touch of sweetness from the apples. Pack it full of delicious seasonings and you’ve got the best vegetarian stuffing ever!

  • Onion, Celery, and Mushrooms – a crunchy, earthy, slightly sweet veggie blend.
  • Apples – give the stuffing sweetness and more crunch.
  • Cubed Bread –  use Pepperidge Farm Unseasoned Cubed Stuffing. This helps avoid the dreaded soggy stuffing!
  • Dried Rosemary, Dried Nutmeg, Dried Ground Sage, Dried Thyme, Salt, and Pepper – a sweet and savory seasoning blend that “screams” holiday flavors!
  • Unsalted Butter – adds a rich, buttery flavor and moisture.
  • Vegetable Broth – adds moisture and flavor.
Pro tip
Cube your apples slightly larger than diced so they don’t get too mushy in the crockpot.

How to make

Not only will your house smell like Thanksgiving while this vegetarian stuffing is being cooked, but you only have to spend 15 active minutes making it!

  1. In a large mixing bowl, combine onion, celery, mushrooms, apples, bread cubes, and seasonings. Pour melted butter and veggie broth over the mixture then mix again.all stuffing ingredients in mixing bowl
  2. Transfer to your greased crockpot and cook on LOW for 4 hours.stuffing being put in crockpot
  3. Serve and enjoy!finished crockpot vegetarian stuffing being scooped out
Pro tip
Want to save time on prep? Chop your veggies the day before! Store them in an airtight container in the fridge until you’re ready to use. Don’t chop the apples though, until you’re ready to cook to avoid browing.

How long to cook

The stuffing cooks in a 6 quart crockpot on LOW for 4 hours.

This is great on Thanksgiving day to throw together in the morning so it’s ready at meal time!

vegetarian stuffing in crockpot

Can you cook crockpot stuffing on high?

You sure can! If you’re running out of time, turn your crockpot to high and cook for two hours instead of four!

Can stuffing be vegan?

The only non-vegan ingredient in this recipe is the butter. To make this stuffing vegan, swap the dairy butter for equal parts of your favorite vegan variety!

stuffing ingredients being stirred in mixing bowl

Variations

  • Make it vegan. Swap the butter for a vegan variety.
  • Add meat. Try my sausage stuffing instead or stir in bacon or turkey at the end of cook time!
  • Add dried fruit. Mix in a handful of raisins or dried cranberries for a sweet, chewy addition.

What to serve with crockpot vegetarian stuffing

I love all the fun and delicious side dishes that come with any holiday meal. Here are some more of my favorites!

vegetarian stuffing in crockpot with wooden spoon

How to store

Store leftover stuffing in an airtight container in the fridge for 3-4 days or in the freezer for up to a month.

To reheat, thaw in the fridge if frozen then bake or microwave single servings to warm.

– Jennifer

This Easy Crockpot Vegetarian Stuffing Recipe (can be vegan!) only takes 15 minutes of prep! The perfect Thanksgiving side dish! showmetheyummy.com #thanksgiving #crockpot

Crockpot Vegetarian Stuffing

4.92 from 58 votes
This Crockpot Vegetarian Stuffing is the perfect Thanksgiving side dish! Bonus: no oven space required! It's packed with crunchy celery, sweet apples, meaty mushrooms, and so much flavor!
Prep Time: 15 minutes
Cook Time: 4 hours
Yield: 10 people
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Ingredients

US Customary - Metric
  • 1 yellow onion diced
  • 2 cups chopped celery about 6 stalks
  • 1 (8 oz) package sliced mushrooms
  • 2 apples cored and chopped **, I used Granny Smith & McIntosh
  • 2 (12 oz) bags Pepperidge Farm Unseasoned Cubed Stuffing
  • 1 ½ teaspoons dried rosemary
  • 1 teaspoon dried nutmeg
  • 2 ½ teaspoons dried ground sage
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 sticks (1 cup) unsalted butter melted*
  • 2 cups vegetable broth

Recipe Video

Instructions

  • Grease 6 quart crockpot with cooking spray. Set aside.
  • In a very large mixing bowl combine onion, celery, mushrooms, apples, stuffing, rosemary, nutmeg, sage, thyme, salt, and pepper.
  • Pour melted butter and vegetable broth over the stuffing and mix again.
  • Pour stuffing into the prepared crockpot (it will be very full).
  • Cover and cook on LOW for 4 hours.
  • Taste and re-season, if necessary, and serve!
  • Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:1 Month
Reheat:Microwave or bake to reheat
*Storage times may vary based on temperature and conditions

Notes

*Want to make this vegan? Be sure to use a vegan butter!
** I kept my apple chunks a bit larger so they wouldn't get mushy. 🙂

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Nutrition Information

Nutrition Facts
Crockpot Vegetarian Stuffing
Amount Per Serving
Calories 461 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 49mg16%
Sodium 1513mg66%
Potassium 352mg10%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 11g12%
Protein 8g16%
Vitamin A 785IU16%
Vitamin C 3.6mg4%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: crockpot, thanksgiving side, vegetarian
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Course: Side Dish
Cuisine: American

This post was originally published November 6, 2016 and has been updated to provide more detailed content.

Reader Interactions

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  1. Buzzard

    Phoenix, Arizona

    5 stars Excellent recipe. My favorite part is that it frees up more room in my oven, but it is also very tasty. I made half the recipe and honestly it was probably enough for 8 people. We only had four people and didn’t eat half of the half recipe. I added slightly more of all vegetables and apples, slightly more spices, and a little extra water and put it in my smaller crock pot. I also had seasoned stuffing mix (mrs. cubbisons) and it didn’t affect the taste at all. Really lovely. I’ll be making this every year.
    Reply

  9. Katie

    New Berlin, Wisconsin

    5 stars Excellent!! Thank you! My husband and son LOVED it! I left out the apples and mushrooms. I accidentally bought the cubes with herbs already in them but still added all the herbs. They are still loving it the day after Thanksgiving!
    Reply

  13. joan

    Redmond, Washington

    5 stars This is my go-to stuffing for Thanksgiving. Everyone likes it! I’m wondering if it can be prepped the night before and the best way to do that. Thanks!!
    Reply

  14. Madeline

    Salt Lake City, Utah

    5 stars This will be my third year (in a row) making this stuffing. I’m vegetarian, and was always bummed out when I couldn’t eat the stuffing at Thanksgiving. I finally said that I was going to make it, and haven’t looked back! Even my meat-loving parents-in-law find this stuffing satisfying!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Erin! That should be fine… I worry about it getting mushy, but you could always crisp it up in the oven!

  16. Christine

    Paulsboro, New Jersey

    5 stars When i make this stuffing, I don’t feel bad for my vegetarian son at Thanksgiving. It totally tastes like Thanksgiving! Plus it is wholesome, healthy & easy in the crockpot. Even us meat-a-tarians absolutely love it!
    Reply

  17. Tara

    Washington, New Jersey

    This sounds amazing! I’ve been tasked with bringing vegetarian stuffing to Thanksgiving this year & would love to try it. Only problem is my crock pot is 5 quarts. Would I be able to do this? Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Tara! I used a 6 quart crockpot and it was pretty stuffed. I’d recommend stirring the ingredients together in a separate bowl, then place as much stuffing as you can in the crockpot. Freeze the rest for another time!

    • Tara

      Washington, New Jersey

      What a good idea! I have everything all ready to go for tomorrow. Thank you so much!! Happy Thanksgiving!

  18. Rebecca

    Akron, Ohio

    5 stars I make this every year and people can’t believe how good it is. I make it with cornbread (subtract the amount of butter from the amount you put in the cornbread) and it’s mouthwatering! Thanks so much for this.
    Reply

  20. Kayla

    Woodburn, Oregon

    5 stars This is the absolute best stuffing I have ever tasted. Absolutely perfect!!!!!! My wife and I are forging ourselves on this! Haha!
    Reply

  22. Joanne

    Erie, Pennsylvania

    5 stars I make this stuffing every year. Thank you for such an incredible tasty recipe. (The first time my daughter tasted it she looked at me and asked if I could make it for her birthday in 7 months ha ha )
    Reply

  23. Brett

    United States

    I could only find seasoned stuffing. Should I not added any salt or the list seasonings? I’m afraid it will be overly salted… Or will it be too bland?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Brett! I’d omit the spices and salt like you said, then when it’s done cooking, taste and add seasoning/salt, if necessary!

  24. Sue

    Sea Isle City, New Jersey

    Going to make this for my veggie daughter. look great! May I clarify the “dried nutmeg?” Is that pre-ground nutmeg (jar) or do I grate from a dried seed? Thank you!
    Reply

  26. Leyna

    United States

    Do you have any suggestions for a substitute for the mushrooms if I decide to omit them that you think would work will with this recipe? Thank you!
    Reply

  28. Allison

    Canton, Ohio

    4 stars I made this today as a test run for Thanksgiving – I halved it and cooked it in a 4 quart crockpot for 4 hours. It was tasty but a bit soft; could have used a bit of sweetness. Any suggestions to help with the dryness before I try again for the big day? Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Glad you enjoyed! Try reducing the liquid in half or try cooking it with the lid open in the last 30 minutes. To add sweetness, try adding in raisins!

  31. Kipp

    Schomberg, Ontario

    I have never used a crock pot for stuffing. Certainly worth a try and I shall let you know how I make out.
    Reply

  32. Sue

    Hollywood, Florida

    I just found this recipe AFTER I did my food shopping :/ Can I use cranberries instead of apples and add walnuts?
    Reply

  33. MDS

    North Port, Florida

    5 stars Yummy! I used the regular Pepperidge Farm herb-seasoned stuffing because that’s what I had on hand (blue package), and it was delicious!
    Reply

  40. Kate

    Freeland, Pennsylvania

    5 stars I did a test run of this a few weeks ago, and I am in LOVE. I’m the only vegetarian in my group, but everyone that tried it loved it too! Just put another batch in the crock pot and I can’t wait to have it later. Thank you!
    Reply

  46. Rebecca

    Mansfield, Massachusetts

    Hi. I’m excited to try this recipe on Thanksgiving. Two questions though – my crock pot is a 4 quart one. Will all of this fit? Or should I cut the recipe down to half? (There will only be 4 of us eating but I don’t mind having leftovers.) And I was unable to find the unseasoned stuffing cubes anywhere so bought the Pepperidge Farm Country Style seasoned ones. Should I cut down on the herbs in the recipe to compensate? Thanks in advance!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rebecca! It won’t all fit in the 4 quart, I’d say, put what you can in the crockpot and either bake the rest, or put it in the fridge or freezer and cook later! 🙂 I’d start with 1/2 the amount of spices listed…you can always add more to taste if it’s not seasoned enough. Hope that helps!

  50. Bridget

    Falls Church, Virginia

    4 stars Like other posters, this didn’t work out in the end for me. I was testing it out before Thanksgiving. I checked it around 3 hours and it was crunchy around the edges and soft on the inside. A bit softer than I’d like, but still appealing. I set it to warm for another 1.5 hours while I made the rest of my dinner, but by that point, it became totally soft and soupy. It was still yummy and I’ll enjoy eating it over the next few days, but I don’t think guests would enjoy it, as soup stuffing is not what people are looking for. For me the benefit to using the crockpot was cooking it early and then letting it rest on warm, so I’m not sure i’ll go with this method after all. I could time it better on the day of, and move it to a pan when it’s done, but that kind of defeats the purpose of making it easier. Thank you though!
    Reply

    • Jennifer @ Show Me the Yummy

      Glad you still enjoyed it! You could try cooking it with the top off after 3 hours so it doesn’t get soggy.

  54. Jara

    Burlington, Ontario

    Hi! Love this recipe and have made it 4 or 5 times now! I just can’t seem to get the amount of bread right. If I’m not using Pepperidge Farms Stuffing Cubes, how many cups of cubed bread do I need?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jara! The stuffing cubes are much drier than “normal” bread, so I’m guessing you’ll need to add less liquid. I’d recommend sticking with the cubes if you can. The recipe calls for 24 oz of cubes and it looks like a standard loaf weighs about 16 oz, so I’d use a loaf and a half if you really want to use bread? That’s my best guess! So glad you love the recipe! 🙂

  56. Tracy

    Milwaukee, Wisconsin

    I halved the recipe and it’s cooking now. I read incorrectly and thought it had to go on low for 3 hours. When planning, I only built in enough time for 3 hours. Recommend throwing it on high for one hour?
    Reply

    • Regan

      United States

      5 stars Made this yesterday for my family’s Thanksgiving feast. I made it as the recipe states. No substitutions. And it was absolutely perfect. Makes me think that anyone who experienced less than perfect results probably performed some kind of substitution(s) or perhaps had the wrong size of crock pot?? Anyway, it was absolutely fabulous. A huge hit with the vegetarians as well as the non-vegetarians. And so easy. This will be the only recipe I use from now on. Thank you so much 😋

  57. Janeen

    Staten Island, New York

    Hi! Thanks for the recipe! Can I use fresh sage and rosemary? How much? Looking forward to making this!
    Reply

    • Trevor @ Show Me the Yummy

      You’re so welcome! Happy Thanksgiving! You can definitely use fresh, for every 1 teaspoon of dried, you’d replace with 1 tablespoon of fresh! Hope that helps! You can always add more if the flavor isn’t strong enough after cooking 🙂

    • Trevor @ Show Me the Yummy

      I’d add the broth, butter, and bread cubes right when you’re making it in the morning, because I worry they’d get too soggy. Other than that, that should be fine!

  61. Millie

    Greensburg, Pennsylvania

    Did you peel your apples, also I couldn’t get a Granny Smith appl, instead I got Fuji, will that be alright. Making this because my son-in-law is vegetarian… sure he’ll love it!!!! Millie
    Reply

  62. Michelle

    United States

    5 stars Love this recipe. I’ve made it for 2 years now, this will be my 3rd Thanksgiving making it. It’s a big hit with the meat eaters in the family.
    Reply

    • Regan

      United States

      5 stars Made this today for my family’s Thanksgiving feast. I made it as the recipe states. No substitutions. And it was absolutely perfect. Makes me think that anyone who experienced less than perfect results probably performed some kind of substitution(s) or perhaps had the wrong size of crock pot?? Anyway, it was absolutely fabulous. A huge hit with the vegetarians as well as the non-vegetarians. And so easy. This will be the only recipe I use from now on. Thank you so much 😋

    • Jennifer @ Show Me the Yummy

      Should be fine! Just reheat on the warm setting or low. You *might* need to add more liquid if it dries out, but should be fine!

  66. Vicky

    Vacaville, California

    My crockpot has two low settings. 8 hr & 10 hr. Would they both be the same temp? I would just time it for 4 hours? Do you stir Will cooking? Making it for the first time for a potluck at work.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Vicky! I’m not sure if your low settings are the same. You could try looking at the manual (you could probably find it online as well). You don’t need to stir while cooking. 🙂

  67. Nancy

    Knoxville, Tennessee

    5 stars Like a previous poster, I found this a bit dry, too, but I think it depends on whatever consistency you like and/or are used to. We like a pretty dense, moist stuffing, reminiscent of the kind of stuffing that has been cooked inside a turkey, so halfway through I checked it and added a full 2 more cups. That might seem a lot, but my family loved it. In hindsight, it also might have been dryer because I omitted both the apples and the mushrooms and they would have added moisture of their own. Thanks for the recipe!!
    Reply

    • Jennifer @ Show Me the Yummy

      Omitting apples and mushrooms – which both have a ton of water in them – would definitely make this drier. So glad you loved this though!

  68. Lisa

    Liberty, New York

    5 stars OMG! I made two dressings (sausage/ apple has been our long standing family tradition), and a this vegetarian option- shockingly, I liked this one better! Yay!! SO GOOD and SO much easier than my other one! Thank you!
    Reply

  69. Chris

    Los Alamos, New Mexico

    I found this recipe the night before Thanksgiving and had no luck finding unseasoned stuffing, so I made my own with fresh bread that I cubed and toasted and set out overnight. The recipe looked perfect at about 3 hours in the crockpot. At 4 hours, it was a little soggy. Should I have decreased the cooking time if using bread I cubed myself the night before? Despite the slight sogginess, I noticed everyone eating it! It’s really yummy!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Chris! So glad you liked this 🙂 The store-bought bread cubes are SO much drier than homemade, so that’s why it would’ve been soggy. Sounds like it was great at 3 hours, so I probably would’ve just pulled it out then!

  70. Amy

    Hampton, Virginia

    Hey there! Trying a recipe today – do I need to cover the crockpot? Thank you! And have a happy Thanksgiving! 🙂
    Reply

  71. Brittany

    Boone, North Carolina

    Usually pepperidge farms are not vegan( they contain whey), so the stuffing would also need to be a different brand, if it does contain it.❤️
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Brittany! I just looked at the ingredient list and don’t see whey anywhere, but as always with dietary needs, always best to double check labels yourself!

    • Jennifer @ Show Me the Yummy

      That would probably be fine! I’d replace with more broth to ensure it’s not too dry!

  73. Season

    Crown Point, Indiana

    I am the only vegetarian in my household this Thanksgiving. It’s usually my big sister and me, and she’s a great vegan cook, but I’m on my own this year :(. I am so excited to try this recipe!! It looks delicious-I’ll let you know how it goes!
    Reply

  74. Season

    Crown Point, Indiana

    I am REALLY looking forward to trying this recipe. Being the only vegetarian in my home (except for my big sister-but I’m on my own this year ☹️), I need a new recipe! Thanks for this post😊
    Reply

  75. Sarah

    Brooklyn, New York

    I see below that you think it would be fine to omit the apples, which I plan to do. However, I’d love suggestions for alternatives if you have any ideas! I’m serving an apple-stuffed pork loin and I feel like it might be a bit much to have apples in the stuffing, as well!
    Reply

  78. Cathy

    5 stars A great keeper of a recipe! I made the vegan version so that everyone at the Christmas table could enjoy it. Thanks for sharing!
    Reply

    • Cathy

      Burnaby, British Columbia

      5 stars This continues to be our favourite stuffing! My sister makes it with gluten free bread for the celiacs in the family. It is also delicious!

    • Jennifer @ Show Me the Yummy

      Thank you so much Cathy! Really happy to hear that it works with gluten free bread! 🙂

  79. Christine

    3 stars I rated this a 3. While very tasty, is was dry. I was skeptical about only 2 cups of broth as written in the recipe. Due to being dry, I have about half of it left (the dry half), so I’ve added 2 more cups of broth and will bake today. It was great cooking this in the crockpot freeing up oven space for other Thanksgiving dishes! Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      Between the two sticks of butter and the two cups of broth, I’m surprised you found it dry. Did you leave the lid on? What breadcrumbs did you use? Did you cook on low?

  82. Kimberlee

    Could you tell me the approximate serving size? A full 6 quart crock pot for 6 servings seems a little off? I will be gathering with about 20 so will definitely need to double any recipe. Thank you!!
    Reply

    • Jennifer @ Show Me the Yummy

      I’d probably double it for 20 people. 🙂 The 6 servings was a typo from when we switched recipe plugins. However, it really does depend on how much other food you’re serving!

    • Jennifer @ Show Me the Yummy

      I’m sure you could, but I have no idea how long/what pressure. I’ll have to work on a recipe for next year! 🙂 I’ve heard some people do high pressure for 10-ish minutes and quick release, but I can’t guarantee the results!

  84. bernice

    You replied to an earlier inquiry that this recipe can be doubled. However, I note in the directions that the crockpot will be full with the stated ingredients. So how can this recipe be doubled?
    Reply

    • Jennifer @ Show Me the Yummy

      Some people have a larger crockpot that you could absolutely use for a doubled recipe. If not, just use two crockpots!

    • Jennifer @ Show Me the Yummy

      Hi Jen! It won’t be, you could probably throw the stuffing into a baking dish once it’s cooked and put it under the broiler to crisp it up a bit. 🙂

  89. Lindsey

    5 stars This came out perfectly for my Friendsgiving this last weekend! And the fact that I could just set it to go in the slow cooker seriously saved me so much time and stress at the end.
    Reply

  90. Erica

    None of my grocery stores have unseasoned Pepperide Farm so please update your recipe if we have to use the seasoned packages because now I don’t know whether to add the celery or onion or what to do. Also does eath balance non dairy butter sticks work fine? Thanks
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Erica! Just omit the seasonings (the rosemary, nutmeg, sage, thyme) and add them to taste. 🙂 Keep everything else the same! Earth balance should work just fine.

  92. Amy

    Ok, so I hate mushrooms…..If I omit them do I need to add more of something else? Any ideas? Sorry. I am one of those people that can’t improvise at all and need clear directions 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Amy! Ha! No problem. You don’t need to add anything else. 🙂 It’ll still be great without them! I’d love to hear how it turns out for you!

  95. Jocelyn

    I love this can be made in the crockpot, but I also I like the idea of the sage sausage in the stuffing in your other posted recipe that I pinned (although I’ve never had sausage in my stuffing before). Could this recipe still be made in the crockpot with the addition of the sausage? I didn’t know if it would end up soggy and don’t want to end up eating time, money, and trashing it because nobody will eat mush.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jocelyn! Yes! Just make sure you cook the sausage (I’d then drain the fat) before adding it to the crockpot with the rest of the ingredients 🙂

  96. Carrie

    Do you think I could halve the recipe…would you cook it for only 2 hours in that case? (I’m the only vegan in my family, I think this would be a bit much for one person even for leftovers).
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Carrie! Yes you can definitely halve the recipe and yes, I’d check it after 2 hours and go from there to see if it needs additional cooking time 🙂 Enjoy!!

    • Jennifer @ Show Me the Yummy

      Hi Phyllis! Yes! You’ll lose some texture/sweetness, but I still think it would be delicious 🙂

    • Jennifer @ Show Me the Yummy

      Hi P! Fresh herbs should be fine! Although, I’d recommend adding the fresh herbs in the last hour of cooking (I’ve read that they can overcook and get mushy if cooked in the slow cooker too long). For every 1 teaspoon of dried herbs, you’d need 1 tablespoon of fresh. I hope that helps! Enjoy! 🙂

  100. Irene

    United States

    Do you think it would work as well – in the crock pot that is – with gluten free bread? I love the sound of it but worry about gluten free products’ breakdown that happens sometimes during a long, slow cook…
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Irene! The reason this stuffing works so well in the crockpot is because the bread cubes are SO dry. If you can find a gluten free bread cube, I think it would work just fine! It looks like Arrowhead Mills & Glutino have bread cubes that would work! If you go ahead with the recipe, I’d just periodically check on the stuffing to make sure the cubes don’t break down too much. 🙂 I hope that helps! Happy Thanksgiving!

    • Jennifer @ Show Me the Yummy

      Hi Valerie! You can prep everything the day before, but assemble and cook the day of. I’d be worried everything would get too soggy. I hope that helps. Enjoy!!
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