Real Recipe Friday

Welcome to Real Recipe Friday-Thanksgiving Style! That's right, every Friday in the month of November, I am going to share one of my very favorite Thanksgiving dinner recipes with you guys! Who isn't always looking for fabulous recipes to cook on this amazing, scrumptious holiday? Since my family is so big and our houses are so small, oven space is at a premium. Usually the turkey is stuffed in the oven (literally, lol!), leaving no room for the side dishes. Anyone else have that problem? I bought a roaster a few years ago, so that helps some, but it never fails, the stuffing, veggies, potatoes, etc just can't fit in the oven all at once.

So, that's why the very first Thanksgiving recipe I am sharing with you today is one I found a few years ago on Recipezaar.com. It is a recipe for stuffing that you make and cook in your CROCKPOT!!!! Yessiree. No worries about trying to stuff your turkey with enough stuffing to feed the family. Now, with Crockpot Stuffing, you'll have PLENTY of stuffing for the clan! And it's going to free up your oven for more yummy stuff!

Even better is that you can add whatever special ingredients you typically add in your stuffing without any problem. Or take away whatever ingredient might not suit you (for me, it's the mushrooms...yucky). For example, no stuffing is good enough for me until it has apples and sausage in it! Mmmmm, mmmmm, good! Feel free to add what you like!

Crockpot Stuffing

2 tbsp butter

2 cups chopped celery

2 cups chopped onions

1/4 cup chopped parsely

2 (8 oz.) cans mushrooms, drained

12 cups stale bread (I use bagged stuffing croutons)

1 tsp poultry seasoning

1 tsp dried thyme

1 1/2 tsp sage

1/2 tsp ground black pepper

1 1/2 tsp salt

1/2 tsp dried marjoram

2 eggs, beaten

4 cups chicken broth

Makes 12 servings. In a large skillet over medium heat, melt butter. Saute the celery, onion, parsley and mushrooms until onions are soft. In a large bowl, combine the bread cubes (croutons) and veggies. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add eggs and enough broth to moisten. Lightly pack into slow cooker, cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours. Stir throughout as necessary. ETA: The crockpot I use is the bigger one...I don't remember what the actual size is, but it's oval, not round. It's a Rival....

I hope you give this recipe a try if oven space is at a premium at your Thanksgiving celebrations!

Hugs,
Amy