My Thanksgiving Menu

Over the years I have tweaked my Thanksgiving menu --- blending traditions from both sides of our family. We typically have 18 - 20 family members at dinner, so a group effort eases the process, with several others contributing dishes as well.

I prepare the turkey, spiral sliced ham, dressing, and gravy. Others bring mashed potatoes, sweet potato casserole, cranberry relish, veggie plate, pecan and pumpkin pies.

Several years ago I stumbled upon a slow cooker stuffing recipe, which saves time and oven space.You'll find this an easy recipe and oh so good!

Slow Cooker Stuffing

Ingredients:
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

Directions:
1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.


Prep Time: 25 Minutes
Servings: 16


Photo credit Lelena Allrecipes.com

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