Slow Cooked Turkey With Herbed Stuffing Recipes

SLOW-COOKED TURKEY WITH HERBED STUFFING

Steps:

• Place turkey in a 5- or 6-qt. slow cooker. Whisk 1/4 cup gravy, condensed soup and seasonings. Cover and refrigerate remaining gravy. Stir apple, celery, onion and, if desired, mushrooms into gravy mixture. Stir in stuffing cubes; spoon over turkey. Cook, covered, on low until a thermometer reads 170° and meat is tender, 3-4 hours., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.

SLOW-COOKED HERBED TURKEY

Steps:

• In a blender, combine the first 15 ingredients; cover and process until blended. Pour half the marinade into a bowl; cover and refrigerate. Place turkey breasts in a large, shallow bowl; add remaining marinade. Turn to coat. Cover and refrigerate overnight, turning occasionally. , Drain turkey, discarding marinade. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high until a thermometer reads 165°, 4-5 hours. Let stand for 10 minutes before slicing.

SLOW-COOKER HERBED TURKEY BREAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Brush with honey mustard. Sprinkle with rosemary, thyme, basil, garlic pepper and salt. Pour broth around turkey.
• Cover and cook on Low heat setting 7 to 8 hours.

SLOW COOKER STUFFING

Steps:

• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
• Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

SLOW COOKER TURKEY AND STUFFING

Steps:

• Spray the inside of slow cooker with non-stick cooking spray and place turkey breast in the bottom of the crock pot. In a large separate bowl, mix together remaining ingredients. Spread over turkey breast in slow cooker. Cover and cook on low for 4-6 hours.

SLOW-COOKER TURKEY BREAST WITH STUFFING

Steps:

• Combine stuffing mixes, onions and water in slow cooker sprayed with cooking spray; top with turkey, skin side up.
• Mix remaining ingredients; pour over turkey. Cover with lid.
• Cook on LOW 4 to 4-1/2 hours (or on HIGH 2 to 2-1/2 hours) or until turkey is done (165ºF).

HERBED SLOW COOKER TURKEY BREAST

Steps:

• Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
• Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.

CROCK POT TURKEY WITH STUFFING

Steps:

• Heat oil in large skillet.
• Add onion and cook for 5 minutes until light brown, stirring frequently.
• Add jelly and heat for 1 minute longer or until golden brown.
• Spray a 4-6 quart slow cooker with nonstick cooking spray.
• Place stuffing mix in prepared cooker.
• Drizzle with water and mix gently.
• Sprinkle turkey with salt and pepper and place on stuffing mix.
• Spoon onion mixture over turkey and spread evenly.
• Cover and cook on low for 5-6 hours.

MAKE-AHEAD TURKEY BREAST WITH HERB STUFFING (COOKING LIGHT)

Steps:

• To prepare stock, combine first 10 ingredients in a large stockpot. Bring to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
• Carefully remove the turkey breast from stock. Cover the turkey breast, and refrigerate. Strain stock through a colander into a large bowl; discard solids, and return stock to pot. Reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). Cover and chill stock for 8 hours. Skim solidified fat from surface of stock, if necessary.
• Preheat oven to 250°.
• To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil. (Double-wrapping in plastic and foil helps retain moisture when reheating.) Bake at 250° for 2 hours or until thoroughly heated.
• To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups turkey stock. Place in a 13 x 9-inch baking dish. Bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
• While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour; reduce heat, and cook 15 minutes or until lightly browned. Gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
• Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.