Print

Slow cooker turkey and stuffing from home canning

Course Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 7 cups
Calories 140 kcal

Ingredients

Metric - US Customary

Instructions

  1. Empty packages of dry stuffing into bottom of slow cooker pot, spreading out evenly.
  2. Drain the liquid from the turkey and the mushrooms (if using) into a microwave-safe jug or dish.
  3. Set turkey and mushrooms aside.
  4. Top up liquid with water (or other broth) to make 1 litre (4 cups / 32 oz).
  5. Add the 9 tablespoons of gravy mix.
  6. Whisk.
  7. Nuke 2 minutes in microwave. Whisk.
  8. Nuke another 3 minutes. Whisk. If still thinnish, nuke another 1 or 2 minutes.
  9. Spread half the gravy out over the dry stuffing in the slow cooker pot.
  10. Spread turkey and mushrooms out evenly on top of gravy layer.
  11. Top with remaining gravy.
  12. Cook on high until bubbly and stuffing is soft and moist.

Recipe Notes

Yield: 7 x 1 cup (250 g / 8 oz) servings