Hey yall!! I am back from my super awesome trip to New York and ready to bring you another fabulous dish for our Thanksgiving Series!
So last week I showed you my amazing Slow Cooker Cranberry Pineapple Ham and how it can save you oven space on those busy holidays. Sooooo what if I show you how to make everyone’s favorite side in the slow cooker? Pretty awesome right?
I love stuffing, and yes I call it stuffing even though we would never stuff it in our bird. We always place it in a pan and bake it and it comes out perfect and I can never get enough, it is my favorite thing on the holiday dinner table!
I was thinking…. what if I could make it in the slow cooker and save space in the oven for that big ol’ bird we gotta cook? Guess what guys? It works! And it is super yummy! Moist and fluffy and you still get some crispy edges, perfect!!!
Now I know this recipe uses *gasp* cream of mushroom soup but hey it’s the holidays and you are probably going to be throwing that into your green bean casserole anyways (or making your own cream of, in which case make extra for this dish!)
This is the basic recipe, feel free to add in other seasonings or sausage or bacon or whatever else you like in your stuffing/dressing (though where I am from neither of those words have a g on the end lol)
So save your oven space for turkey and pie and throw your stuffin in the slow cooker this year and let it do all the work and your guests will be amazed at your perfect stuffin, it may outshine the turkey! (but probably not the pie because…well…pie! lol)
Want more Thanksgiving sides? Head on over to Dana’s and check out her Malt Vinegar Smashed Potatoes! Yum!
Check out more of my Thanksgiving Recipes below!