Three Oven-less Thanksgiving Sides
Three Oven-less Thanksgiving Sides will make your turkey feast feel like a breeze. Make these Slow Cooker Green Bean Casserole, Slow Cooker Classic Stuffing or Slow Cooker Rosemary Dinner Rolls!
Halfway through CGM Thanksgiving week.
Are you ready for more? I hope so. So far I’ve got your appetizer situation covered with Three Make Ahead Dips. Second, I’ve got your Vegetarian Brussels Sprout Bake with Parmesan & Pomegranates that’s perfect as a side or main! I feel like we should high-five!
I’ve mentioned before that I am hosting my immediate family for Thanksgiving this year. It might be one giant shit show, but I’m super excited to break in the kitchen. BUT! I want to keep things simple (again the theme for this week), which is why oven-less sides are to the rescue!
A couple of you mentioned that having a few dishes that require zero oven usage would be super helpful. Because that darn bird eats all the real estate which is kind of annoying. Am I right? So I’ve whipped up Three Oven-less Thanksgiving Sides that are so quick to make that they will do hot laps around your turkey beast.
Let’s give a round of applause to your new oven-less sides: Slow Cooker Green Bean Casserole, Slow Cooker Classic Stuffing and Slow Cooker Rosemary Dinner Rolls. You can make one or all three. I wanted to keep these recipes very straight forward for simplicity, but also if wanted to jazz them up with your flavorings there’s room to do that as well.
Either way, you’re going to slay Thanksgiving with these sides! Stay tuned because tomorrow I’m sharing a homemade cranberry sauce that you can turn into a cocktail! You don’t want to miss this one!
Also, if you guys make a dish this week or next make sure to tag: #CGMthanksgiving so I can see what you made!
Three Oven-less Thanksgiving Sides
Three Oven-less Thanksgiving Sides will make your Turkey feast a breeze. Try Slow Cooker Green Bean Casserole, Slow Cooker Classic Stuffing or Slow Cooker Rosemary Dinner Rolls!
- 2 1/2 lbs fresh green beans, trimmed and cut in half
- 12oz Pacific cream of mushroom soup (*you can certainly use whatever brand you like!)
- 2/3 cup milk
- 1 1/2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp course ground pepper
- 1 1/3 cups Frenchs French Fried Onions
- 1/2 cup unsalted butter
- 3 celery stalks, diced
- 1 yellow onion, diced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh sage, finely chopped
- 2 1/2 cups low sodium chicken stock
- 7 cups stale bread (I used a baguette), cut into small cubes
- 1 tbsp fresh parsley, chopped
- salt and pepper to taste
- 9 frozen rolls
- 2 tbsp melted butter
- 1 1/2 tbsp chopped rosemary
- Spray your slow cooker with non-stick cooking spray. Next, add the green beans to the bottom of the slow cooker. In a small bowl combine cream of mushroom soup, milk, Worcestershire sauce, garlic powder, black pepper and a pinch of salt. Pour the mixture over the green beans. Cook the green beans on low for 3 hours. After about 3 hours stir in 2/3 cup fried onions. Turn the slow cooker heat to high and cook for additional hour. Stir again before serving. Serve the casserole with remaining friend onions on top! Enjoy!
- In a large skillet preheated to medium heat melt the unsalted butter. Next, add the celery, onions, fresh herbs, salt and pepper. Stir to combine and cook until the onions have softened about five minutes.
- Spray your slow cooker with non-stick cooking spray. Add the dry cubed bread to the bottom of the slow cooker. Pour the onion mixture and broth over the bread. Toss to combine. Sprinkle the top with parsley. Cook the stuffing on low for 3 hours. Serve and enjoy!
- Line the bottom of your slow cooker with parchment paper. Spray the entire slow cooke with non-stick cooking spray. Place the rolls into the bottom of the slow cooker. Turn your slow cooker to low for about 1 hour and 15 minutes. Then turn your slow cooker to high for 1 hour and 15 minutes. Remove the rolls and place them on a baking sheet. Turn your broiler on and brush the tops of the rolls with melted butter. Sprinkle the tops with chopped rosemary. Broil the rolls for about 3 minutes or until golden brown. Serve warm and enjoy!