Entertaining Small - Thanksgiving for 2 to 4
I love making the Big Dinner with the huge turkey and all the fixings, but I also love to have the same meal on a smaller scale and without all the fuss and time spent in the kitchen. For a trimmed down version, I use Chicken instead of Turkey and I make it in the Crock Pot instead of the Oven. This looks just as good and tastes just like a turkey baked all day.
Ingredients
- 2 Boxes Stove Top Cornbread Stuffing Mix
- 1 can chicken broth
- 1 1/2 c water
- 2 large chicken breasts
- 1/2 c diced onion
- 1/2 c diced celery
- 2 tsp. butter
Instructions
- I start with two boxes of Stove Top Cornbread Stuffing (my favorite) and a can of Chicken Broth. I empty the stuffing into the crockpot and add some diced onions and celery. You can also add any other things that you usually put into your dressing such as raisins, cramberries, nuts or your favorite additives. Then I pour in one can of Chicken Broth and 1 1/2 cans of water and stir to mix.
- Next I add two really large Chicken Breast and dot freely with butter. I have the butcher get me the largest breasts he has in the counter. You could also use Thighs or a mix if you like dark and light meat. You could also substitute and use a Turkey Breast.
- Cover and turn on low. Cook for approx. 5 to 6 hours until the chicken is practically falling apart. (Check occasionally to make sure the dressing isn’t dry and add some water if needed).