Turkey Breast and Herb-Cornbread Stuffing

recipe

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cool: 30 Minutes
Cool: 4 Hours, 9 Minutes
Stand: 15 Minutes

Ingredients

1 (6-oz.) package buttermilk cornbread mix
1 (2 1/2-lb.) bone-in, skin-on turkey breast
1 teaspoon salt
1/4 teaspoon 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, lightly beaten
1 (14-oz.) can low-sodium chicken broth

Preparation

1. Prepare cornbread mix according to package directions; let cool completely (about 30 minutes). Coarsely crumble cornbread (about 3 cups).

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 to 4 minutes or until browned. Remove from skillet. Add onion and next 3 ingredients to skillet, and saute 3 to 5 minutes or until tender.

4. Stir together onion mixture, stuffing mix, eggs, low-sodium chicken broth, and crumbled cornbread in a large bowl.

5. Place stuffing mixture in a lightly greased 6-qt. slow cooker. Top with turkey, skin side up. Cover and cook on LOW 4 hours or until a meat thermometer inserted into thickest portion registers 170° and stuffing registers 165°. Remove turkey from slow cooker, and let stand 15 minutes before serving.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Pepperidge Farm Herb Seasoned Stuffing.

Note:

October 2008
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