Recipe: Old-Fashioned Turkey Breast with Pan Gravy
Summary: Cooking turkey in a slow cooker is so easy it is almost what we would call a no-brainer: Load up the crock with the ingredients and turn it on. Turkey is lean and tasty and no longer needs to be relegated to Thanksgiving. Here, we cook the breast in a simple braising liquid, which keeps it moist, and serve it with flavorful gravy made from the juices. If you have a second slow cooker, consider making a stuffing for a festive accompaniment.
COOKER: Medium or large round or oval
SETTING AND COOK TIME: HIGH for 5 to 7 hours; turkey breast added after first hour
- • One 15.5-ounce can chicken broth
- • 2 1⁄4 cups water
- • 2 ribs celery, cut into large pieces
- • 1 medium-size onion, coarsely chopped
- • 1⁄4 cup (1⁄2 stick) unsalted butter, cut into pieces
- • 1 teaspoon salt-free dried mixed-herb seasoning,...
Recipe: Good Old-Fashioned Mashed Potatoes
Summary: There are many ways to prepare mashed potatoes these days, but nothing satisfies like the real thing. Russet baking potatoes make for fluffy mashed, while yellow-fleshed Yukon golds make sweeter and creamier mashed, and the white- or red-skinned new potatoes make a denser mashed. You can multiply this recipe as many times as needed.
COOKER: Small, medium, or large round, depending on the amount of potatoes (use medium if making the volume below)
SETTING AND COOK TIME: KEEP WARM or LOW for 4 to 5 hours
- • 2 pounds potatoes, peeled and cut into chunks
- • 3 to 4 tablespoons salted or unsalted butter, cut into pieces
- • 2⁄3 cup hot whole milk or half-and-half
- • Pinch of salt
- 1. Place the potatoes in a saucepan and cover with cold water. Bring to a boil, then reduce the heat to a simmer and cook until fork tender, 15 to...
Recipe: Meg’s Sage and Mushroom Country Bread Stuffing
Summary: My sister Meg has been making stuffing with fresh bread for years. She came up with this version since she likes her stuffing very moist, as if it had been cooking in the turkey for hours. She originally had prepared it in the oven, but after my book Not Your Mother’s Slow Cooker Cookbook was published, Meg switched to cooking it in the slow cooker. Not only does it stay nice and moist, it leaves room in the oven for cooking the rest of the meal.
COOKER: Large round or oval
SETTINGS AND COOK TIMES: HIGH for 1 hour, then LOW for 4 to 5 hours
- • 1⁄2 cup olive oil
- • 1⁄4 cup (1⁄2 stick) unsalted butter
- • 2 medium-size onions, chopped
- • 4 stalks celery with leaves, diced
- • 8 ounces white mushrooms, sliced
- • 1 teaspoon salt
- • 1 teaspoon freshly ground black pepper
Recipe: Green Bean Casserole Revisited
Summary: The sauce, made with vegan cream cheese, is very rich and can be made with white beans or tofu if you prefer. You can top the casserole with canned fried onions as a nod to the original or use toasted bread crumbs instead. For added flavor, stir half of the fried onions into the cooked casserole, and use the rest as the topping. For gluten-free, omit the fried onions or bread crumbs and top with 1⁄4 cup ground toasted walnuts or almonds. Be sure to use a soy-free vegan cream cheese to make this casserole soy-free.
- • 2 teaspoons olive oil (optional)
- • 1 small yellow onion, chopped
- • 2 garlic cloves, minced
- • 8 ounces vegan cream cheese, purchased or homemade
- • 3⁄4 cup vegetable broth
- • 1⁄2 teaspoon salt, plus more as needed
- • 1⁄4 teaspoon freshly ground black pepper
- • 1 1⁄2 pounds green beans, trimmed and...