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My cranky, old 1934 oven is very small and slow, so I devised this method for cooking a holiday meal of slow cooker turkey breast with stuffing. The slow cooker keeps the turkey breast moist, and cooking the dressing in the same cooker gives it a wonderful flavor.
Ingredients
- 2 tablespoons butter
- 1 ½ large yellow onions, diced
- 4 large celery ribs, diced – or more to taste
- 1 (8 ounce) package dry bread stuffing mix with seasoning packet
- 1 (16 ounce) can whole berry cranberry sauce
- ½ cup butter, melted
- ½ cup chicken broth
- ½ teaspoon salt
- 1 (7 pound) bone-in turkey breast with pop-up timer
Directions
Step 1
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in hot butter until onions are translucent, about 8 minutes; remove from heat.
Step 2
Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into dressing mix, taking care not to pierce the bag.
Step 3
Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push dressing mixture to the edge of the cooker and lay turkey breast into the slow cooker with the pop-up timer facing upward.
Step 4
Cook on High until the pop-up timer pops, 4 to 4 1/2 hours.
Step 5
Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.
Cook’s Notes:
If you plan to make gravy, use 1 1/2 cups instead of 1/2 cup broth to cook turkey; when turkey is done, transfer it to a cutting board, remove 2 cups pot liquor from the slow cooker, and bring it to a boil in a skillet. Mix another 1/2 cup pot liquor with 2 tablespoons cornstarch in a small bowl; add to the skillet, stirring until it incorporates and thickens. Taste gravy for seasoning. Meanwhile, using a slotted spoon, place dressing in an oven-proof pan and bake uncovered at 350 degrees F (175 degrees C) for 15 or 20 minutes to dry it out.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 512 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat9g | 43% |
| Cholesterol123mg | 41% |
| Sodium1538mg | 67% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber2g | 6% |
| Total Sugars12g | |
| Protein54g | |
| Vitamin C2mg | 10% |
| Calcium55mg | 4% |
| Iron2mg | 13% |
| Potassium703mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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