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11-20-2019 02:41 PM
The turkey breast I get is usually about 9 pounds because of the servings I want. I get about 3 cups of broth if using the crock pot. I'd have broth.
This appears to be made with 1/2 turkey breast.
11-25-2019 03:48 PM
I do a whole turkey + a turkey breast. This recipe sounds good,
and I like the ease of using a crock pot,
I just wonder if the dressing would come out all mushy.
12-07-2019 12:08 AM
I made this today. The turkey was really moist. I think I will use more seasoning next time. The dressing was really wet. I will use less stock next time. Didn't use the cranberries. All in all this recipe is a keeper.
12-08-2019 09:12 PM
From Southern Living magazine.......
1 8-oz. herb seasoned stuffing mix
1 onion, chopped
2 celery ribs, chopped
1 cup dried cranberries
3/4 cup chicken broth
1 tablespoons butter, melted
1 three-pound thawed turkey breast
1/4 tsp. salt
1/2 tsp. pepper
1/4 teaspoon thyme
1 package turkey gravy mix
Coat inside of slow cooker with cooking spray.
Add stuffing mix, onion, celery and cranberries.
Combine broth and melted butter. Pour over stuff ing and stir gently.
Remove any string from breast. Rinse. Place turkey in slow cooker on top of the stuffing. Combine spices and sprinkle over turkey.
Cover and cook on HIGH for 1 hour. Reduce to LOW and cook 5-6 hours.
Remove turkey to a platter.
Stir stuffing gently in slow cooker. Cover and let stand 3-4 minutes.
Spoon stuffing around turkey on platter.
MAKES 5-6 SERVINGS.
Note: Some turkey breasts come with a gravy packet that can be used if desired.
Someone had posted a similar recipe here a couple of years ago, and I tried it.
It was very good.
I think that the differences were with the gravy and perhaps with the cook time.
If I recall properly, I think that the cook time might have been a little bit less for my slow cooker.
I remember that my turkey breast cooked fast in my cooker, and I think that it was probably done at around 4 hours?
I used the exact same ingredients as this recipe calls for too, including the 3 pound turkey breast.
I recommend checking for doneness for the turkey with a meat thermometer to be sure its done,as it might finish cooking faster than the time indicated in the recipe, like mine did.
For general food safety, the minimal temperature should be at least 165 degrees.
I saved the recipe, so that I could make it again.
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