A Slow Cooker Thanksgiving

Ingredients

For 6 servings

• 5 cup 5 cups dry bread cubes
• 1 cup 1/4 cup instant stuffing mix
• 1 cup 1 cup sliced fresh mushrooms
• 1 cup 1/2 cup chopped onion
• 1 cup 1/2 cup chopped celery
• 1 cup 1/4 cup olive oil
• 1 teaspoon 1 teaspoon poultry seasoning
• 1 teaspoon 1/2 teaspoon salt
• 1 teaspoon 1/4 teaspoon dried sage
• 1 teaspoon 1/4 teaspoon ground black pepper
• 1 item 1 (12 ounce) jar turkey gravy
• 1 item 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 item 1/2 (16 ounce) can cranberry sauce

Equipment

Large skillet

How to make it

1. 1

   Measure and prepare dry bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, dried sage, black pepper, turkey gravy, condensed cream of mushroom soup, and cranberry sauce as listed.

2. 2

   Cook onion, celery, and black pepper first until fragrant and softened, then add dry bread cubes, instant stuffing mix, mushrooms, poultry seasoning, dried sage, turkey gravy, and cranberry sauce.

3. 3

   Stir in salt and olive oil, and condensed cream of mushroom soup; cook using the technique indicated by the title until tender and evenly combined.

4. 4

   Taste, adjust the seasoning, and serve at the intended temperature.

5. 5

   Cook poultry until the thickest portion reaches 165°F.