1poundturkey breast (or chicken),cut into cubes (can use leftover cooked turkey also)
1 1/2cupsdiced potatoes
1small onion, diced
1/2 teaspoonsfreshly ground black pepper
1/2teaspoon dried rosemary
1/4teaspoondried rubbed sage
1 1/2cupswhole milk
1/2cupheavy cream (or substitute milk if you prefer)
1cupfavorite uncooked stuffing
Shredded cheddar cheese for serving
Extra dried cranberries for garnish
chopped fresh parsley for garnish
Add all of the ingredients to the slow cooker except for the milk, flour and stuffing. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
During the last 20-30 minutes of cooking, make a slurry by dissolving the flour in the milk until no lumps remain. Stir the slurry into soup and stir. Then add the stuffing and the additional cranberries (the already cooked cranberries will contribute flavor to the soup but will have lost most of their color). Cook for another 20-30 minutes until the stuffing is soft and the soup is thickened. Add salt and pepper to taste.
Serve immediately sprinkled with cheddar cheese if desired. The stuffing will continue to expand so the soup will get thicker the longer it sits. If eating leftovers, add some more milk when reheating to thin it out.