On Thanksgiving, the main event is often dinner shared with family or friends. For the person preparing the meal, getting everything ready can be stressful and time-consuming. A slow cooker – an everyday timesaver – is the perfect kitchen helper for busy holiday cooks. The following recipes are interpretations of classic Thanksgiving dishes. Choose a couple to lighten dinner prep on Thanksgiving morning, or borrow some slow cookers and let them cook the entire meal.
Slow Cooker Turkey and Dressing
Serves: 12 minutes
Prep Time: 15 minutes
Cook Time: 8 hours
- 1 package cornbread stuffing mix
- 1 med onion diced
- 2 ribs celery sliced in 1/4 inch pieces
- 1/2 to 3/4 cup dried cranberries
- 3 TBLS margarine
- 3/4 cup chicken low sodium chicken stock
- 1 4-6 pound turkey breast thawed, rinsed and patted dry
- 1/4 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp poultry seasoning
- 1/4 tsp ground sage
- 1 tsp olive oil
- Spray inside of slow cooker with cooking spray.
- Add stuffing mix, onion, celery, and cranberries.
- Combine chicken stock and margarine; pour over stuffing mixture, stirring gently.
- Rub olive oil on turkey breast and place on top of dressing in slow cooker.
- Combine all seasonings and sprinkle over turkey,
- Cover and cook on High for 1 hour.
- Reduce to low setting and let cook for 7-8 hours, or until meat thermometer inserted in thickest part of breast reads 170 degrees or juices run clear.
- Remove turkey to serving platter and let rest for 5 minutes before carving.
- Stir stuffing gently in slow cooker, let stand 5 minutes,
- Spoon dressing on serving platter around turkey.
Slow Cooker Cranberry Sauce
Prep Time: 10 minutes
Cook Time: 31/4 hours
- 4 cups fresh cranberries (12 ounce bag rinsed and picked over for stems)
- 1 cup sugar
- 1/2 cup water
- lime zest or orange zest
- Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours: the cranberries will have popped open.
- Stir the zest into the hot sauce. Turn off the cooker, remove the lid and let cool in the crock to room temperature. (It will be very liquid at first; don’t worry!)
- When cooled, store covered in the refrigerator for up to 3 weeks.
- Serve chilled or at room temperature.
- If you use frozed cranberries, add 30 to 45 minutes cooking time.
Slow Cooker Sweet Potato Casserole
Prep Time: 30 minutes
Cook Time: 4 hours
- 2 (29 ounce) cans sweet potatoes, drained and mashed
- 2 (29 oz cans) sweet potatoes, drained and mashed
- 1/3 cup butter, melted
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 tablespoon orange juice
- 2 eggs, beaten
- 1/2 cup milk
- 1/3 cup chopped pecans
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons butter, melted
- Lightly grease a slow cooker.
- In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.
- In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.
Slow Cooker Pumpkin-Apple Dessert
Prep Time: 15 minutes
Cook Time: 1 ¼ hours
- 1 (21 ounce) can apple pie filling
- 2 cups all-purpose flour
- 1 1/4 cups packed brown sugar
- 1 cup canned pumpkin (not pumpkin pie mix)
- 3/4 cup egg substitute
- 1/3 cup vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- ice cream, if desired
- Spray 3 1/2- to 6-quart slow cooker with cooking spray; Spoon pie filling into cooker; spread evenly.
- Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly; Beat on medium speed 2 minutes, scraping bowl occasionally.
- Pour batter over pie filling.
- Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean.
- Serve with ice cream.