Description
This comforting Crockpot Turkey Breast and Stuffing recipe combines tender, juicy turkey breasts cooked slowly with a flavorful apple and herb stuffing. Perfect for an easy, hands-off meal, the moist turkey pairs beautifully with a savory bread and vegetable stuffing infused with poultry seasoning, sage, and fresh ingredients. Ideal for an effortless holiday or family dinner, this recipe requires minimal prep and lets the slow cooker do all the work over 6-8 hours.
Ingredients
Scale
Turkey and Broth
- 3 pounds boneless turkey breasts
- ½ cup chicken broth
Stuffing
- 1 loaf bread, cubed (with crusts)
- 1 apple, diced (peel left on)
- 2 stalks celery, diced
- 1 onion, diced
- 1 teaspoon kosher salt
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- ½ teaspoon pepper
Instructions
- Prepare the Turkey: Place the boneless turkey breasts in the bottom of a large oval crockpot. They may overlap slightly. Pour ½ cup chicken broth evenly over the turkey breasts to keep them moist during cooking.
- Make the Stuffing: In a large bowl, combine the cubed bread with diced apple, celery, onion, kosher salt, poultry seasoning, ground sage, and pepper. Mix well to evenly distribute the seasonings and ingredients throughout the bread cubes.
- Assemble in Crockpot: Pour the prepared stuffing mixture evenly over the turkey breasts and chicken broth in the crockpot. Press down gently to compact the stuffing slightly, which helps it cook uniformly.
- Cook Slowly: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours. This slow, gentle cooking ensures the turkey is tender and thoroughly cooked while the stuffing absorbs the flavors.
- Check Doneness and Serve: Confirm the turkey has reached a safe internal temperature of 165°F before serving. Remove from the crockpot and serve warm. Optionally, you can prepare gravy separately if desired.
Notes
- Use a large oval slow cooker as a round one may not accommodate all ingredients properly.
- Always start with fully defrosted turkey breast; this may require refrigeration for several days prior to cooking depending on size.
- To make a gravy, double the chicken broth used in the recipe. When turkey and stuffing are removed, thicken the remaining liquid with a slurry of cornstarch and water, seasoning with salt and pepper to taste.
- Ensure the turkey reaches an internal temperature of 165°F for food safety.
- For a quicker alternative, consider making turkey breast with gravy in an Instant Pot using similar ingredients.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 95 mg
