Turkey Breast and Herb-Cornbread Stuffing
Yield: Makes 8 servings
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Cool: 4 Hours, 9 Minutes
Stand: 15 Minutes
- 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
- 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.
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