Crockpot Thanksgiving

6:00 AM

Michael and I have been struggling with sleep... again. While he seems to have a bedtime set(between 8 and 8:30 these days, he's been waking up between four and five determined to get up. I may be a morning person, but even four in the morning is ROUGH. I had success one morning in telling him we weren't getting up, and we slept until seven... but every other morning it's been by five am AT THE LATEST that we were out of bed. Needless to say I sometimes feel like I'm in a bit of a daze.

Easy dinners are my favorite. When using my crock pot I do have to plan ahead, but I love letting things cook all day and not having to really worry about them. When Mrs. Healthy Ever After posted this recipe, I immediately added it to my to-try-list, and boy am I glad.

It's the best. thing. ever.


Enough said... if you love Thanksgiving food, then you'll love this recipe.


- 1 box of Uncle Ben's Wild Rice (sans seasoning)/ 3/4 C wild rice
- 1/2 to 1 small butternut squash, cut into cubes (I used half because I didn't want to be overwhelmed by the flavor)
- 1 to 2 lbs turkey tenderloin (I just used 1)
- 1 onion (I used white), cut as you like
- 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp pepper
- 3 C chicken stock, low sodium
- 1/4 C dried cranberries
- 2-3 C chopped kale


- Put your rice in the crock pot. Top it with your squash, onion, and turkey. Sprinkle with your seasonings (thyme, salt, pepper).
- Pour your chicken stock over it all. Cook on high for three hours or low for six hours, this also depends on how much turkey you use.
- Add your cranberries and kale in the last hour of cooking.

Ready... set... DEVOUR.

Original recipe found at The Fountain Avenue Kitchen.

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