Crockpot Turkey Breast and Stuffing
Crockpot turkey breast and stuffing is a full holiday dinner in one pot: a juicy bone-in turkey breast cooked on top of a bed of herbed stuffing that soaks up all the drippings. It works for Thanksgiving, for a small crowd, or for any Sunday that feels like a holiday.
8
servings25
minutes6
hoursA bone-in turkey breast cooks on a bed of herbed stuffing that soaks up the drippings. Everything finishes in one pot with a crisp top.
Ingredients
1 bone-in turkey breast (5 to 6 lb), thawed, giblets removed
1 box (12 oz) herb-seasoned stuffing cubes
1/2 cup unsalted butter, melted, divided
1 large yellow onion, diced
3 stalks celery, diced
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 egg, beaten
1 tablespoon chopped fresh sage, or 1 teaspoon dried
1 teaspoon dried thyme
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon smoked paprika
1/2 cup dried cranberries (optional)
Directions
- Melt 2 tablespoons of the butter in a skillet over medium heat. Cook the onion and celery for 6 minutes until soft, adding the garlic for the last minute.
- In a large bowl, combine the stuffing cubes, cooked vegetables, sage, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, cranberries if using, egg and 1 1/2 cups broth. Toss until evenly moist but not soggy.
- Spray a 7-quart oval slow cooker with cooking spray and spread the stuffing in the bottom.
- Pat the turkey breast dry. Mix 4 tablespoons of the melted butter with the paprika and remaining salt and pepper and rub it all over the breast and under the skin.
- Set the turkey breast on top of the stuffing, skin side up. Pour the remaining 1/2 cup broth around the edge.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours. The thickest part of the breast must reach 165°F on an instant-read thermometer.
- Transfer the turkey to a cutting board and tent with foil for 15 minutes.
- For a crisp top on the stuffing, remove the lid and cook on HIGH for 20 minutes, or broil in an oven-safe dish for 3 minutes.
- Slice the turkey against the grain and serve with the stuffing and pan juices.
Notes
- Use a 7-quart oval cooker so the breast fits without touching the lid. Boneless breast cooks faster, so start checking at 3 hours on LOW. Swap cranberries for chopped apple. Refrigerate leftovers within 2 hours, for up to 4 days. Serve with gravy, mashed potatoes and green beans.
Why the slow cooker works for a small Thanksgiving
A whole turkey is too much for a table of four or six, and a turkey breast in the oven can dry out in minutes. The slow cooker holds it at a gentle, even heat, and the meat stays moist right through. It also frees your oven for rolls, sweet potatoes and pie.
The stuffing sits under the turkey for a reason. As the breast cooks, its juices drip down and soak into the bread, so the stuffing takes on a deep, roasted flavor that plain stuffing never gets. The bottom turns moist and rich while the top stays slightly crisp.
Ingredient notes for turkey breast and stuffing
Turkey breast: choose a bone-in breast with the skin on. The bone and skin keep the meat juicy. Make sure it is fully thawed, which takes about 24 hours in the fridge for every 4 to 5 pounds.
Stuffing cubes: dry, herb-seasoned cubes soak up liquid well. Fresh bread cubes work if you dry them in a low oven first, or the stuffing turns to paste.
Chicken broth: use low-sodium. The stuffing mix and turkey carry salt, and you can add more at the table.
Butter: it goes on the turkey and into the stuffing. Real butter gives the best flavor and helps the skin color.
Sage and thyme: these are the holiday flavors. Fresh sage is strong, so use a little less than the dried amount shown if yours is very potent.
Egg: it binds the stuffing so it slices rather than falling apart on the plate.
Tips for juicy turkey and moist stuffing
Use a thermometer: This is the most common mistake. Turkey breast is lean and goes from juicy to dry in a half hour. Pull it at 165°F in the thickest part, not a minute later.
Do not drown the stuffing: Stuffing that is too wet turns to mush under the turkey. It should hold together when squeezed but not drip.
Rest the turkey: Let it sit 15 minutes before slicing. The juices settle back into the meat and the slices stay moist.
Swaps and variations
Use cornbread stuffing for a Southern-style dinner, or add cooked sausage to the stuffing for a heartier pot. Swap the cranberries for diced apple or chopped pecans. A boneless turkey breast works for a shorter cook, but it needs a thermometer and a few minutes less. A splash of white wine in the broth adds depth.
Do not stuff the turkey cavity with stuffing for this method, since the center of stuffing inside poultry may not reach a safe temperature in a slow cooker.
If you want gravy, strain the juices into a saucepan, whisk in a spoonful of cornstarch mixed with cold water and simmer for 3 minutes until glossy.
What to serve with it
Add mashed potatoes and gravy made from the pan juices, green beans, roasted Brussels sprouts and cranberry sauce. Set the table with warm rolls and a platter of the sliced turkey, with the stuffing in a bowl in the center. A glass of apple cider fits well with the herbs. For a smaller table, halve the stuffing and keep the breast the same size, which leaves more room for turkey sandwiches the next day.
Storing, freezing and reheating
Refrigerate turkey and stuffing within 2 hours, in separate containers, for up to 4 days. Store the pan juices in a jar to moisten leftovers.
Freeze sliced turkey with a little broth in zip bags for up to 3 months. The stuffing freezes for 2 months. Reheat covered in the oven at 325°F with a splash of broth, until it reaches 165°F in the center.
Crockpot Turkey Breast and Stuffing at a glance
- Prep time: 25 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 14, led by bone-in turkey breast (5 to 6 lb), box (12 oz) herb-seasoned stuffing cubes, unsalted butter, yellow onion
Tips for Crockpot Turkey Breast and Stuffing
Use a 7-quart oval cooker so the breast fits without touching the lid. Boneless breast cooks faster, so start checking at 3 hours on LOW. Swap cranberries for chopped apple. Refrigerate leftovers within 2 hours, for up to 4 days. Serve with gravy, mashed potatoes and green beans.
Crockpot Turkey Breast and Stuffing FAQ
How long does Crockpot Turkey Breast and Stuffing take?
Crockpot Turkey Breast and Stuffing takes 6 hours of cooking after 25 minutes of prep.
How many people does Crockpot Turkey Breast and Stuffing serve?
This recipe makes 8 servings.
What do I need to make Crockpot Turkey Breast and Stuffing?
14 ingredients, led by bone-in turkey breast (5 to 6 lb), box (12 oz) herb-seasoned stuffing cubes, unsalted butter, yellow onion. Amounts are in the recipe card above.
