Can make a day in advance and refrigerate until ready Crock Pot Boneless Turkey Breast & Dressing Ingredients Corn Bread Dressing 3 (9-inch) skillets of cornbread 1 onion 3 stalks celery 1 (10.5-oz) can Unsalted Cream of Chicken Soup 1 (10.5-oz) can Unsalted Cream of Mushroom Soup 5 to 5 cups chicken broth 3 pieces wheat bread salt, to taste pepper, to taste 1 to 2 tsp dried ground sage Turkey 1 (3-lb) boneless frozen turkey breast, , thawed salt pepper garlic powder Instructions Cornbread Dressing Chop the onion and celery in a food processor
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Vinegar Coleslaw Recipe Equipment Chef's Knife (to thinly shave the red onion and red cabbage) Handheld Mandoline (can be used instead of the chef's knife) Vegetable Peeler Set (to peel and then julienne the carrot into long strips) Ingredients For the Coleslaw 10 cups shredded coleslaw mix , (or one 16-ounce bag) 1 cup thinly sliced red onion 1 cup shredded red cabbage 1 carrot , thinly slivered For the Vinegar Dressing cup canola oil cup apple cider vinegar 1 tablespoon sugar 1 teaspoon caraway seeds 1 teaspoon celery seed 1 teaspoon kosher salt teaspoon freshly ground black pepper Instructions In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot
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