Week 3: Crockpot Stuffing

Week 3's menu looks like this:

Steak
Ham and Potatoes
French Bread Pizza
Turkey Breast with Stuffing
Crock Pot Roast
Honey Chicken
Burritoes (this week beef)

Instead of giving you the recipe for "turkey breast", which is an easy this to cook, I am giving you a really good crockpot stuffing recipe. There are 2 groups of stuffing people, those who say they ONLY use the breast cavity for stuffing and those who say it's not a good idea to stuff a turkey with stuffing. I personally prefer the "stuffed breast" type, but I use this with a breast only turkey, mainly because everyone in my house LOVES stuffing and we never have enough if I only stuff the breast. This can be frozen, so I would suggest eating enough for 2 meals and then putting the rest in a large freezer bag for a later time. So, here it is:

Crock Pot Stuffing Makes 20 servings

1 c. chopped onion, finely chopped
1 c. chopped celery, finely chopped
2 carrots, finely grated (optional, but adds extra vitamins)
1/4 c. butter
6 c. cubed day-old white bread
6 c. cubed day-old wheat bread
1 t. salt
1 t. poultry seasoning
1 t. rubbed sage
1/2 t. pepper
1 can (14 1/2 oz.) chicken broth
2 eggs

1. In a small non-stick skillet over medium heat, cook onion, celery (and optional carrots) in butter until tender. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. combine broth and eggs, add to bread mixture, toss to coat.

2. Transfer to a 3 quart slow cooker coated with non-stick cooking spray. Cover and cook on low for 3 - 4 hours or until heated through.

** If you family prefers a more "crusty" stuffing, remove the crock from your crockpot, place into a 350 degree oven, uncovered for 10 - 15 minutes or until top of stuffing is brown.