Turkey or Stuffing by Gerri Brousseau

Ah, Thanksgiving.  The American Holiday devoted to giving our thanks to God for our bounty and a holiday totally devoted to … eating (only in America, right)!  What’s not to love?  I can’t decide if I love the turkey or the stuffing more.  Yes, we love the left over turkey for great sandwiches … but for me, it’s the stuffing.  Years ago, I came up with a way to make my stuffing in the crock pot.  Ewwww, you say?  NO WAY!  It is wonderful.  If you are a brave soul, and willing to try it, I will guarantee you that you will love it.  Here is my very own secret recipe.  Please let me know if you like it.

Gerri’s Thanksgiving Crock Pot Stuffing

1 Jimmy Dean original sausage

1 Cup finely chopped onion

1 Cup diced celery

2 tbs. Chopped parsley

¼ Lb. Butter

1 Tsp. Poultry Seasoning

1 Pkg. Pepperidge Farm Herb Stuffing cubes

2 ½ – 3 Cups College Inn Low-Sodium Chicken Broth

2 Eggs, well beaten

Melt butter in large skillet.  Add celery, onion, parsley and cook over medium-low heat until soft and transparent.  Add the sausage meat, separating with fork into small pieces and cook 7-10 minutes.  Pour the stuffing crumbs and poultry seasoning into your crock pot.  Add the sausage, onion, celery to the crock pot and mix.  Add in the egg and chicken broth and mix.  Cover and set crock on low.  Let cook for a few hours (approximately 4-5) checking every 20-30 minutes and baste with chicken broth to keep moist.

Do you have a favorite recipe for a delightful dish you make on Thanksgiving?  What are your plans for the holiday?  Will you travel to a relative’s house, or will you be hosting dinner?

About Susan Hanniford Crowley

Paranormal Romance, Fantasy, and Science Fiction Author
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6 Responses to Turkey or Stuffing by Gerri Brousseau

  1. Susannah Hardy says:

    This sounds great! I bet a couple of diced apples or a package of Craisins added to the mix would also be super. Thanks, Gerri!

    • Gerri Brousseau says:

      Yes, I have done that and when I do, I add some chopped walnuts or roasted chestnuts and about a cup of apple juice or cider and it’s really nice. My son likes the original recipe best though, so I don’t add the fruit or nuts often.

  2. Jennifer Iszkiewicz says:

    Ger, I’m with you on the stuffing thing. The turkey makes the house smell good but it’s the stuffing, laden with gravy, that provides stick-to-your-ribs comfort. Sadly, it sticks to the thighs too but this is THANKSGIVING!! It’s my fav holiday of the year and I’ve been planning my menu for weeks. Doesn’t change much (I don’t care to tinker with the favs) but I pour through all the Thanksgiving magazines I’ve saved over the years, with their mouth watering covers, and drool. And dream of the goodness to come.

    A new-ish tradition is that we don’t travel, so typically it’s just us & friends. This year, family will be making the trek & I’m psyched. It will be very Griswold over here in East Haven and I’ll probably make a second Tollhouse Pie, our answer to apple pie. Chocolate chips, nuts, 2 sticks of butter, served warm with vanilla ice-cream. Is that decadent enough for you?
    Start loosening your belts, it’s only one week away! Hooray!!

    • Gerri Brousseau says:

      Sounds great Jen. Please email me your recipe for the tollhouse pie. Sounds like you are going to have a wonderful Thanksgiving. Family is where the love is. Loosen the belt, hell … I will be wearing sweats with elastic waist on Thanksgiving!!!!!

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