The stuffing will be ready to serve immediately, or it can be made 24 hours in advance to get one step out of the way before Turkey Day. How amazing is that?

The top of the stuffing should be steaming and the temperature in the center should be around 160°F when finished cooking. Transfer to a serving bowl, or hold on warm heat in the slow cooker ...

Pack lightly into a slow cooker that has been sprayed with cooking spray. Cover and cook on low 2 to 3 hours. Stir every once in a while. If too dry, add more stock.

Transfer the turkey to a carving tray, let rest for 10 minutes and transfer the stuffing to a bowl. For the gravy, drain the fat from the roasting pan, but keep all the browned bits.

Pack lightly into a slow cooker that has been sprayed with cooking spray. Cover and cook on low 2 to 3 hours. Stir every once in a while. If too dry, add more stock.

MILWAUKEE - It's a mainstay of Thanksgiving meals: stuffing! And you can make it quite easily in the slow cooker. Amy Hanten: The Cooking Mom has the perfect recipe for slow cooker stuffing.

In the meantime, preheat the slow cooker on high for 30 minutes. Pour another ½ cup of chicken stock evenly over top of the stuffing in the cooker and proceed with the recipe.