This recipe really helped me out on Thanksgiving day when I have so much to do. I actually did this in the morning while the turkey was in the oven. So, I made these and just dumped them into the crock pot hot. If I had chilled them overnight, I would have used others suggestion to poke holes in the potatoes with a fork and then pour milk and butter over the top so they don't dry out. I would also stir every hour. Then I would put on low for at least 2.5 hours before dinner. I boiled 4 garlic cloves with my 8 lbs of potatoes for some flavoring. I have also used chive flavored cream cheese... Sometimes I also use shredded cheddar cheese and crumbled bacon bits for a baked potato resemblance. Or you can top with shredded mozzarella cheese. PS Don't forget to spray the crock pot with pam before adding potatoes, so they don't stick.

Reviewed On: Nov. 29, 2008

Yum! I love this recipe. Thanks so much for sharing. I have made this dish for several years now, and your version of the recipe is very nice. Since I am usually serving a crowd, I used my 10 x 15 x 2 clear glass pan. I used your recipe with one extra block of cream cheese as I like a thick layer and had a bigger pan. I couldn't find 2 (10 oz) pkgs of frozen strawberries, so I used one 16 oz bag. I also like my strawberries not so whole, so I used a potato masher on them. For the crust I cooked it for 8 minutes this time, but it was sort of fragile. I have cooked it longer and it has gotten too hard... So for my oven I think 10 minutes is perfect. VERY IMPORTANT: Spread cream cheese all the way to the edges of the pan to keep the strawberries from seeping into the crust and making it soggy. Also, you must chill the strawberry mixture before you put it on the cream cheese layer, or it will melt its way through. I also chill the cream cheese layer while I am freezing the strawberry mixture until it is thickened. I am also very careful when adding the strawberry layer... I spoon the strawberries on and then slowly/carefully pour the rest of the juice. You must leave plenty of time for this to chill as it needs time to harden. I always make this the day before.

Reviewed On: Nov. 29, 2008

Nice stuffing recipe! Thanks so much! I made it for Thanksgiving 2008. I used Jimmy Dean Sage Sausage, and Sage Flavored package of stuffing cubes. I did add some sauteed mushrooms. I did make this the morning of, and I used a 10 x 15 pan to prevent mushiness. After it was done baking I kept it warm in a crock pot until we were ready to eat. I found the moisture content to be just right. A big plus was that it was soooo easy to prepare! It went into the oven with the Awesome and Easy Creamy Corn Casserole while the turkey was resting, and being carved.

Reviewed On: Nov. 29, 2008