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!
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.
- bone-in turkey breast
- mild or spicy Italian sausage
- cream, half & half or milk
- 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.
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.
- 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.
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
- 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.
- 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!