I love Thanksgiving.
How could you not? The food. The atmosphere. Cold outside (at least where I am living) and toasty inside with the heat of an oven going along with friends and/or family.
There is a lot of debate about Christmas taking over too soon and Respecting the Turkey. I am not going to get into that. While we may have broken out a few boxes of Christmas decorations already, we still try and give Thanksgiving a proper party! :)
I've blogged in years past about our lack of a traditional Thanksgiving. Working for an airline means people are still flying and most years Geoff and myself have both been working. We've found ways to still celebrate even if it means eating our turkey dinner on a different day. (Two years ago, we flew together and had burgers in White Plains, NY). While it may not be traditional, it works for us.
One way we made it happen was by adapting our feast to an easily made meal for the two of us. It doesn't really make sense to have a whole turkey for two people... and while I would love to give it a go, I have been making the same Crockpot Turkey and stuffing for the past 4 years.
It might sound a little crazy (and the first year when we were living in NY I fully expected to be getting takeout when it was a bust) but this recipe really rocks!!! The bone-in turkey is placed on top of the stuffing and the juices run down and makes everything taste so so good.
We always add a side of sweet potatoes, green bean casserole and a pumpkin pie.
This year we are having our family Thanksgiving on Tuesday since we are attempting to catch a flight down to SC on Thursday for visit with my brother, his girlfriend and my parents (who are driving down from Ohio).
So, if you are in need of an easy, tasty and smaller Thanksgiving meal, here is our Crockpot recipe!
Source: Casseroles and Slow Cooker Meals by Pillsbury
Prep time: 8 minutes
Cook time: 8 to 9 hours
1 package (6-oz) cubed herb-seasoned stuffing mix
1 cup sliced celery (2 medium stalks)
1/2 cup chopped onion (1 medium)
1/4 teaspoon poultry seasoning, if desired
1 cup chicken or turkey broth
1/2 cup sweetened dried cranberries
2 lb + bone-in turkey (we tend to add close to 3)
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (12-oz) turkey gravy
Spray a 3 1/2 to 4 quart slow cooker with cooking spray. In a bowl, mix
stuffing mix, celery, onion and poultry seasoning. Stir in broth to
moisten and then stir in the cranberries.
Spoon half of the stuffing into cooker and sprinkle turkey with salt and
pepper. Place over stuffing. Put remaining stuffing around the turkey.
Cover and cook on Low heat for 8 to 9 hours.
About 15 minutes before serving, remove turkey from cooker and keep
warm. Stir stuffing and cooking juices until mixed. Cover and let stand
about 10 minutes.
Heat gravy on stove.
That is it folks! Serve it up with some of your favorite sides and enjoy a mini Thanksgiving feast.