Herbed Crockpot Stuffing

List of Ingredients 

• 8 Tbsp (1 stick) unsalted butter
• 2 large onions, chopped
• 1 medium Granny Smith apple, chopped
• 1/2 cup chopped fresh parsley
• 1-1/2 tsp dried rosemary
• 1-1/2 tsp dried thyme
• 1-1/2 tsp dried marjoram
• 1-1/2 tsp crumbled sage
• 1-1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
• 1-1/2 cups turkey or chicken stock, preferably homemade

Instructions

1. In a large skillet, melt the butter over medium heat. Add the onions, celery and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt and pepper.
2. In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 3-1/2-quart slow cooker.
3. Cover and slow-cook on HIGH (300° F) for 1 hour. Reduce the heat to LOW (200° F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)
   
   Makes 10 to 12 servings.

Roasted Root Vegetables

Thank you Paula Deen! This side dish is a perfect match for you Halloween, Harvest or Thanksgiving celebrations!

INGREDIENTS:

4 shallots, halved
3 parsnips, cut into 1/2-inch pieces
2 turnips, peeled and cut into 1/2-inch pieces
1 rutabaga, peeled and cut into 1/2-inch pieces
1/4 cup honey
2 tablespoons olive oil
2 teaspoons dried thyme
1 1/2 teaspoons salt

INSTRUCTIONS:
1.Preheat oven to 425˚. Line a rimmed baking sheet with heavy-duty aluminum foil.

2.In a large bowl combine shallots, parsnips, turnips, and rutabaga.

3.In a small bowl, combine honey, oil, thyme, and salt. Pour over shallot mixture, tossing gently to coat. Spoon onto prepared baking sheet.

4.Bake 30 to 40 minutes, or until vegetables are tender, stirring occasionally.