Thanksgiving Doesn't Get Any Easier with Corn and a Stuffing Recipe both done in a Crock Pot

3-15 oz cans whole kernel corn, partially drained

3-15 oz cans cream style corn

1/2 cup butter or margarine, melted

1/2 cup milk

1/2 - pound Velveeta cheese, cut-up into cubes

3 rolls of Town House Crackers, crushed

1/2 cup sugar



Stir together in crock-pot. Cook on HIGH 1-1/2 hr.  Stir, replace lid and cook on LOW 1-1/2 hr.



Because turkey hygiene is not a favorite pastime of mine, I buy the Jennie-O Turkey in the cooking bag which leaves the problem of how to get the stuffing done at the same time the turkey is ready.  A friend of mine passed along the following crock pot recipe and it has been my standard ever since.  It doesn't get any easier.

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
12 cups bread cubes, slightly dry
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon marjoram
3 1/2 cups chicken broth or turkey broth
Melt butter in a skillet and saute onion and celery until they are tender. The onion will start to turn translucent. Add the parsley and pour the mixture over the bread cubes. I put the bread cubes in a large mixing bowl first. Add the seasonings and stir well. Add the broth and eggs and mix until everything is well combined. Scoop it into the crock pot and cook on high for 50 minutes, then turn to low and cook 4 hours.