Turkey With Pecan Cherry Stuffing Slow Cooker Recipes

TURKEY WITH PECAN-CHERRY STUFFING (SLOW COOKER)

Steps:

• Remove and discard skin from breast.
• Cut slices three fourths of the way through at 1 inch intervals.
• Stir together rice, pecans, cherries and poultry seasoning in large bowl.
• Stuff rice between slices. If needed, skewer turkey lengthwise to hold together.
• Place turkey in slow cooker.
• Cover; cook on LOW 5-6 hours until turkey registers 170F on meat thermometer inserted into thickest part of breast, not touching stuffing.
• Stir together preserves and worcestershire sauce.
• Spoon over turkey.
• Cover; let stand for 5 minutes.
• Remove and discard skewer, if used.

HOLIDAY TURKEY WITH CRANBERRY PECAN STUFFING

Steps:

• Heat the butter in a 4-quart saucepan over medium heat. Stir the celery and onions in the saucepan and cook until they're tender.
• Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing, cranberries and pecans and mix lightly.
• Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat it dry. Spoon the stuffing lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast side up in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the thickest part of the meat, not touching bone.
• Roast the turkey at 325 degrees F for 5 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the pan drippings. Begin checking for doneness after 4 1/2 hours of roasting time. Allow the turkey to stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole along with the turkey for 30 minutes or until it's hot.

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).

TURKEY WITH CHERRY STUFFING

Steps:

• In a saucepan, saute celery and onion in butter until tender. Stir in thyme and poultry seasoning. In a large bowl, combine stuffing, raisins and celery mixture. Add broth and cherries; toss to mix., Loosely stuff turkey just before baking. Skewer openings; tie drumsticks together. Place the turkey, breast side up, on a rack in a roasting pan. Brush with oil. , Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. Baste occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. , Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.

CHERRY-PECAN STUFFED TURKEY

Steps:

• For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries and pecans; toss to mix well. Drizzle with the chicken broth; toss.
• Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail. Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle.
• Roast the turkey, uncovered, in a 325 degree F. oven for 3 to 3-3/4 hours or until the meat thermometer registers 180 degrees F. to 185 degrees F. (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.

CHERRY-PECAN STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

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-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.

TURKEY WITH PECAN-CHERRY STUFFING

Steps:

• Thaw turkey breast, if frozen. Remove and discard skin. Cut slices 3/4 of the way through turkey at 1-inch intervals.
• Stir together rice, pecans, cherries and poultry seasoning in large bowl. Stuff rice mixture between slices. If needed, skewer turkey lengthwise to hold it together.
• Place turkey in crock pot slow cooker. Cover; cook on LOW for 5-6 hours or until turkey registers 170 degrees on meat thermometer inserted into thickest part of breast, not touching stuffing.
• Stir together preserves and Worcestershire sauce. Spoon over turkey; let stand 5 minutes. Remove skewer before serving.

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.