Today—the day before Thanksgiving—just happens to be National Stuffing Day. What a handy coincidence!
Thanksgiving is one of those times when the slow cooker really proves its worth. The turkey commandeers the oven—all of it—for several hours. Ever tried to squeeze the green bean casserole or that extra dish of stuffing (or dressing, as some of us call it) in next to the turkey? It can’t be done, unless you have a very large oven or a very small turkey.
And here’s where the slow cooker comes in. It can serve as an extra oven for cooking the vegetables, the sweet potatoes, or that dish of stuffing. And speaking of stuffing, you’ll find lots of stuffing recipes in every one of the Fix-It and Forget-It cookbooks.
If you haven’t yet settled on a stuffing recipe for your Thanksgiving feast, we’d like to share this one from Fix-It and Forget-It Diabetic Cookbook.
Fix-It and Forget-It Diabetic Cookbook, page 204
Makes 14 servings
Ideal slow cooker size: 6-quart
2 4 ½ -oz. cans sliced mushrooms, drained
4 celery ribs, chopped (about 2 cups)
2 medium onions, chopped
¼ cup minced fresh parsley
¼ cup margarine
13 cups cubed day-old bread
¼ tsp. salt
1 ½ tsp. sage
1 tsp. poultry seasoning
1 tsp. dried thyme
½ tsp. pepper
14 ½-oz. can fat-free, reduced-sodium chicken broth
1. In large skillet, sauté mushrooms, celery, onions, and parsley in margarine until vegetables are tender.
2. Toss together bread cubes, salt, sage, poultry seasoning, thyme, and pepper. Add mushroom mixture.
3. Combine eggs and broth and add to bread mixture. Mix well.
4. Pour into greased slow cooker. Cook on Low 5 hours, or until meat thermometer reaches 160 degrees.
Exchange List Values: Starch 1.0, Vegetable 1.0, Fat 1.0