Welcome to “Thanksgiving Week” on WhitneyBond.com where I’ll be sharing 5 new recipes to get you ready for the big dinner next week!
The line up goes a little something like this:
- Monday: Slow Cooker Sweet Potato Stuffing
- Tuesday: Oven Roasted Turkey with Cranberry Jalapeno Relish
- Wednesday: Baked Sweet Potato & Three Cheese Dip
- Thursday: Cranberry Apple Thanksgiving Sangria
- Friday: Maple Roasted Brussels Sprouts & Apples
Seriously, my mouth just started watering thinking about all of these delicious recipes I got to chow down on last week, and I’m so excited to share them with you all!
I started off with the stuffing because it’s one of my favorite parts of the Thanksgiving meal! I love this new spin on the dish because it’s delicious, and it solves two common problems that occur when preparing Thanksgiving dinner, trying to get every dish hot on the table at the same time and not enough space in the oven.
Preparing the stuffing in a slow cooker frees up space in the oven, and it’s hot and ready after 3-4 hours, allowing you to plan the timing of your meal accordingly.
For this recipe, I used King’s Hawaiian’s new Classic Stuffing, available online, and in hundreds of grocery stores nationwide! The sweetness of the Hawaiian Bread Stuffing matches perfectly with the sweetness of the potatoes. The fresh herbs and veggies add a nice balance of savory to this dish that is sure to be a new Thanksgiving favorite in your house!
- 2 tbsp butter
- 3 cups sweet potatoes (peeled & diced)
- 1 cup celery (chopped)
- 1 cup onion (diced)
- 4 cloves garlic (minced)
- 1 tbsp fresh sage (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cups chicken or vegetable broth (divided)
- 1 bag (12 oz) King’s Hawaiian Classic Stuffing
Add the butter to a large pot over medium heat. Once the butter is melted, add the sweet potatoes, celery and onion.
Saute 4-5 minutes, then add the garlic, sage, thyme, salt and pepper, saute 1-2 minutes, then pour 1 cup of the chicken broth into the pot. Bring to a boil and cook until the sweet potatoes are almost tender, 6-8 minutes.
Mix in the King’s Hawaiian Classic Stuffing.
Add the remaining cup of chicken broth, then transfer the stuffing to a slow cooker.
Cook on low for 3-4 hours.
If you prefer a little crunch to your stuffing, you can easily pop the stuffing in the oven for 10-15 minutes before serving. Baking it in the oven will give it a slightly crisp layer on top. I tried it both ways, and loved them both! Straight from the slow cooker or with a quick finishing bake, this stuffing is a new favorite for me!
What’s your favorite part of Thanksgiving? If it’s the turkey, be sure to check out these recipes for Cranberry Glazed Turkey Breast, Bacon Wrapped Turkey Breast and Orange Bourbon Slow Cooker Turkey Breast, all WhitneyBond.com Thanksgiving favs!
Today’s post was sponsored by King’s Hawaiian. Thanks for supporting all of the delicious WhitneyBond.com partners like King’s Hawaiian!
♣ Vegetarian Option: Use vegetable broth instead of chicken broth to make this recipe vegetarian.