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TURKEY AND STUFFING DINNER

Serves 4 to 6

• 2 cups toasted bread cubes or plain croutons (I use gluten-free bread)
• ½ cup diced onion
• ¼ cup chopped celery
• 1 teaspoon ground sage
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried thyme
• 1 tablespoon butter, melted
• 4 turkey drumsticks, skin removed if desired
• ½ cup chicken broth

Use a 6-quart slow cooker. Spray the insert well with cooking spray. Add the bread cubes, onion, celery, sage, salt, pepper, and thyme. Toss well, pour in the butter, and toss again. Lay the turkey over the top. Pour the broth evenly over the top. Cover, and cook on low for 7 to 8 hours, or on high for about 5 hours.

The Verdict

It’s a mini-Thanksgiving dinner in a pot! I like turkey legs, but feel free to swap in a small turkey breast (pictured) or some thighs instead.