Turkey Breast and Herb Cornbread Stuffing |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
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EASY turkey and dressing in the crock pot. Wonderful for a holiday, or even a weeknight! Ingredients:
1 (6 ounce) package buttermilk cornbread mix |
1 (2 1/2 lb) bone-in skin-on turkey breast |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup butter |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped fresh parsley |
1 1/2 teaspoons poultry seasoning |
1 1/2 cups herb seasoned stuffing mix |
2 large eggs, beaten |
1 (14 ounce) low sodium chicken broth |
Directions:
1. Prepare cornbread mix according package directions. Let cool completely (about 30 minutes). Coarsely crumble cornbread.
2. Rinse turkey, and pat dry. Sprinkle with salt and pepper.
3. Melt butter in a large skillet over medium heat; add turkey to skillet; skin side down, and cook 3-4 minutes or until browned. Remove from skillet. Add onion and next 3 ingredients to skillet, and saute 3-5 minutes or until tender.
4. Stir together onion mixture, stuffin mix, eggs, chicken broth, and crumbled cornbread in a large bowl.
5. Place stuffing mixture in a lightly greased 6 1/2 quart slow cooker. Top with turkey, skin side up. Cover and cook on LOW 4 hours or until a meat thermometer inserted into thickest part of breast registers 170 degrees and stuffing registers 165 degrees. Remove turkey from slow cooker and allow to stand 15 minutes before serving.
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