Thanksgiving in a snap without leftovers for days? Why not! We all know this year is going to be different than years past. Gatherings will be smaller, so ditch the whole bird and instead make Crockpot Stuffed Turkey Breast!
Be sure to make this Candied Sweet Potato Recipe to serve alongside!
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Why you'll love this recipe
Turkey made in the slow cooker is perfect for small gatherings! And the delicious homemade sausage dressing is so good you'll be snacking before dinner, let me tell you! This recipe is family tested and approved!
This recipe is easy to make resulting in tender, delicious meat every time.
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- bone-in turkey breast
- mild or spicy Italian sausage
- cream, half & half or milk
- stuffing mix
- celery and onions
- salt and pepper, butter
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Start by browning the Italian sausage.
- Add the diced celery and onion.
- Sauté until brown and caramelized.
- Add the sautéed veggies, sausage and stuffing to a bowl.
- Season with sage, add the cream and lightly mix until combined.
- Place the bird in a crockpot add the dressing. Brush on melted butter, sprinkle with salt and pepper. Any leftover butter can be drizzled over the stuffing. Cover and set on low, cook for 3-4 hours.
FAQ's
Yes, ground meat should always be cooked before adding it to your slow cooker. Browning and removing excess grease will ensure the Crockpot Stuffed Turkey Breast isn't greasy!
Plan on about 1 pound of meat per person. Serving additional side dishes with the meal will help stretch the main dish and of course just make the meal more yummy!
If your stuffing is a little soggy when the turkey breast is done, placing it in the oven uncovered help dry it out. Spread it out on a cookie sheet and bake for 5-10 minutes in preheated 350 degree oven. It will be perfect!
Absolutely, leftovers freeze great! Place it in freezer containers or wrap in aluminum foil. It will last 2-3 months in the freezer. Thaw in the refrigerator and reheat in the oven for 20-30 minutes at 350 degrees.
Tips
- If you purchase a frozen turkey breast, plan accordingly so it is completely thawed. It takes 24 hours per 5 pounds. It should be thawed in the refrigerator, not on the counter!!
- Remove it from the freezer three to five days before cooking to ensure it's ready to go on T-Day.
- When you move the breast to the refrigerator, be sure to place it in a large bowl to catch any drippings as it thaws.
- You'll know the turkey is done when an instant read thermometer reaches 165 degrees.
- An oval slow cooker will be your best choice. A round crock won't be large enough to hold everything!
Expert Tip! Your bird is done but the skin isn't crispy, oh no!
Save the day by lightly brushing the top of the bird with syrup (maple or corn syrup, either will work!), then place it under the broiler. Keep an eye on it! It only takes 5-8 minutes and the skin will crisp right up! No need to remove it from the crockpot first - just tuck it under the broiler.
Storage
Allow to cool completely and store in an airtight container, refrigerated up to three days. Leftovers freeze great up for three months.
Serve with
My two favorite side dishes to serve with Crockpot Stuffed Turkey Breast is rutabagas and candied sweet potatoes, yum! Thanksgiving isn't complete without them!
Now this is a great meal that can be made year round. If you're not into the whole holiday theme, serve a great green salad and of course, rolls are a MUST!
Gravy? Yes we need that too! If you need to brush up on your gravy making skill, Restless Chipotle has a great gravy how-to!
If a whole bird is more fitting for your celebration, you'll find the easiest and BEST turkey recipe here!
Now if you're looking for more great side dishes, be sure and check out my favorites holiday side dish post. It's full of great recipes for side dishes that are tried and true favorites!
Crockpot Stuffed Turkey Breast
Equipment
Ingredients
- 6 pound turkey breast
- 6 ounce box of stuffing
- ½ mild Italian sausage
- 1 onion diced
- 2 stocks of celery diced
- ½ teaspoon sage
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons butter
- ⅓ cup cream.
Instructions
- Brown the sausage in a skillet over medium heat. When brown, drain if desired.
- Dice the celery and onion. When the sausage is cooked add celery and onion. Sauté until brown and caramelized.
- Add the sautéed veggies and sausage to a bowl. Add in the stuffing mix. Season with sage, add the cream and mix until combined.
- Place the turkey breast into the crockpot. Add the dressing. Brush melted butter on the bird, sprinkle with salt and pepper. Drizzled any leftover butter over the stuffing.
- Cover and set on low, cook for 3-4 hours until an instant reader thermometer register 165 degrees.
- Allow to rest for 15 minutes before carving. Serve and enjoy!
Erin
We loved this so much for Thanksgiving because it was so easy, but also SO tasty! Will be adding it to our menu rotation for regular weeks, too, because the girls LOVED it so much!
Robin
This looks so good. Can't wait to try it. Thanks for sharing.
Paula Bucher
Since there is only 2 of us, I am wondering if this recipe will work with turkey quarters (thighs/drums) instead of the breast. I'm loving the no-fuss, no-muss of this recipe!
Bowl Me Over
No reason it won't Paula! Just be sure to check the temperature of the meat with an instant read thermometer. You'll want to have it register to 165 degrees to ensure it's fully cooked. Just insert it into the thickest part of the thigh. Enjoy!
JOSIE ANN Kenkel
less people at Thanksgiving this year -- this is a perfect size and so hands-off I can enjoy my family instead of being stuck in the kitchen!
Bowl Me Over
Totally, right Josie?!! Happy T-Day in advance, enjoy this yummy recipe, thank you!
Julie Menghini
We love turkey all year long, and this recipe was tender and delicious!
Bowl Me Over
Wonderful! I'm so glad you enjoyed it Julie, thanks!!
Jennifer Stewart
I am not a dark meat eater so I love the idea of just using a breast and still getting all those yummy juices to mix with my dressing!
Bowl Me Over
Fantastic, this will be a hit for your holidays!!
Debi
We regularly make a turkey in the crock pot. I love that this is just the breast, this year will be a smaller gathering, so we don't need the whole bird. Thanks for this - it makes life easier!
Bowl Me Over
That's great, I think you'll really enjoy this recipe!