Greetings, cooks! It’s officially November, and that means we are all preparing to cook our Thanksgiving feasts at the end of the month. As exciting as it may be, it’s terrifying as a first time cook. So, I decided for this week’s blog I would give you one of my favorite Thanksgiving hacks: Stuffing in the crockpot!
- 1 10.5 ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
- 8 oz. sour cream
- 6 oz box of boxed stuffing mix
- ¾ cup water1
- 16 oz. bag frozen green beans
- 3-4 large turkey breasts, salted and peppered
- Place the chicken on the bottom of the crock pot.
- Mix together the soup, sour cream, stuffing, half of the water, and place on top of the chicken.
- Place the string beans either on one side of the crock pot or over the stuffing. You’ll want to mix the stuffing every so often if possible. I don’t mind mixing the string beans in with the stuffing but if you’d prefer that they remain separate, place the string beans more to the side.
- Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you’re leaving for the day, add the remaining water when you return if you feel you need it.
- Cook on high for 4 hours, or on low for 6-7.
Side note: The stuffing doesn’t need to be recooked before served. Happy Thanksgiving, Cooks!