Slow-Cooked Turkey with Herbed Stuffing
I'm all for turkey dinner, especially around the holidays. A whole turkey won't fit in my slow cooker, so thank goodness for turkey breast. I cook it with my grandma's easy stuffing recipe for a happy meal that doesn't require any hard work. —Camille Beckstrand, Layton, Utah
Total TimePrep: 20 min. Cook: 3 hours + standing
- 1 boneless skinless turkey breast half (2 pounds) or 2 pounds turkey breast tenderloins
- 1 jar (12 ounces) turkey gravy, divided
- 1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 medium Granny Smith apple, finely chopped
- 2 celery ribs, thinly sliced
- 1 small onion, finely chopped
- 1 cup sliced fresh mushrooms, optional
- 6 cups seasoned stuffing cubes
- Place turkey in a 5- or 6-qt. slow cooker. Whisk 1/4 cup gravy, condensed soup and seasonings. Cover and refrigerate remaining gravy. Stir apple, celery, onion and, if desired, mushrooms into gravy mixture. Stir in stuffing cubes; spoon over turkey. Cook, covered, on low until a thermometer reads 170° and meat is tender, 3-4 hours.
- Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.