Thanksgiving turkey in a snap without leftovers for days? Why not! We all know this year is going to be different than years past. If you're having a small gathering, ditch the whole turkey and instead make Crockpot Turkey and Stuffing!
And if you have leftovers, make Turkey Chowder - it's so yummy!
Why you'll love this recipe
Turkey made in the slow cooker is perfect for small gatherings! And the delicious homemade sausage dressing is the best stuffing recipe! It's 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.
- No oven space, no problem! This meal is cooked right in the slow cooker.
- You'll have all the flavors of Thanksgiving Dinner without leftovers for days!
For the exact measurements for the slow cooker turkey breast recipe, 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
This is an overview of the instructions for this juicy turkey breast recipe. For the complete directions just scroll down to the bottom!
- Start by browning the Italian sausage in a large skillet.
- 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 turkey in a in the bottom of the 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!!
- A boneless turkey breast may take less time. Be sure to check the internal temperature.
- 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!
- Be sure to have a meat thermometer available. It will be done when the internal temperature reads 170 degrees.
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.
Whisking the milk or cream with cream of chicken soup adds another layer of flavor and will keep the stuffing moist.
Substitute chicken stock for milk if you'd prefer.
Allow to cool completely and store in an airtight container, refrigerated up to three days. Leftovers freeze great up for three months.
If you have leftover turkey after your holiday dinner, but aren't interested in turkey sandwiches - here are a few of my favorite recipes!
- Substitute turkey for chicken and use your leftovers and make this easy recipe for Chicken Casserole with Stuffing. We love this delicious recipe!
- The Ultimate Chicken Casserole would be a great option if you didn't want to make a big bird.
- Turkey Corn Chowder - this is so simple, rich and delicious. It's a great way to repurpose your leftovers!
- You can use leftover rotisserie chicken or turkey to make Turkey Tetrazzini or Turkey Pot Pie.
- Dice up the meat and make these wonderful pinwheel rollups, stuffed with bacon, cream cheese and ranch seasoning - these are simple and good!
- If you're looking for an easy slow cooker recipe, start here. Slow cooker chicken and gravy is so easy and good!
We love this recipe for Cranberry Apple Orange Sauce - it's a must when you're serving turkey!
A classic green bean casserole has to be on the table, right?!!
Gravy? Yes we need that too! If you need to brush up on your gravy making skill, check out how to make gravy from scratch, here!
Cranberry Sauce is required too (at least on our table!) 😋
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!
What are your favorite sides? Happy Thanksgiving!
Crock Pot Turkey Breast with Stuffing
- 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 black pepper
- 3 tablespoons melted butter
- ⅓ cup cream or whole milk
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- Prepare the crockpot by spraying with nonstick cooking spray.
- 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 bread cubes stuffing mix. Melt butter, add to the bowl. Season with sage, add the cream and mix until combined.
- Place the turkey breast skin side up, into the bottom of the crock pot. Add the dressing. Brush melted butter on the bird and 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!