Crock Pot Turkey Breast with Stuffing
An easy to make holiday meal, you'll love this turkey dinner with the savory sausage stuffing. It's perfect for Thanksgiving Day!
Servings 6
Calories 693kcal
Equipment
- Slow Cooker
- instant read thermometer
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 black pepper
- 3 tablespoons melted butter
- ⅓ cup cream or whole milk
Instructions
- 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!
Notes
You can substitute chicken broth for the cream or milk if you'd prefer.
How do I crisp the skin of the turkey breast?
Lightly brushing the top of the bird with syrup (maple, corn syrup or even honey will work) and 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.
This will crisp the skin and the top of the stuffing.
Nutrition
Calories: 693kcal | Carbohydrates: 24g | Protein: 102g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 283mg | Sodium: 1822mg | Potassium: 1222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 4mg