This Crockpot Turkey Breast and Stuffing recipe brings tender turkey and savory stuffing together in one cozy slow cooker, perfect for Thanksgiving dinner. I love how it keeps the oven free for other holiday favorites while filling the kitchen with comforting aromas.
Why You’ll Love This Crockpot Turkey and Stuffing
This dish gives you two Thanksgiving essentials in one simple recipe. The turkey cooks gently above the stuffing, and its juices add extra savory flavor as everything becomes tender. It is a practical choice for smaller gatherings, busy holiday kitchens, or anyone who wants an easier way to serve a festive meal.
Crockpot Turkey and Stuffing Ingredients & Substitutions
- 1 boneless turkey breast, about 3 to 4 pounds, thawed if frozen
- 10 ounces dried bread stuffing cubes
- 2 cups low-sodium chicken or turkey broth, plus more as needed
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 1/2 cup unsalted butter, melted
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon olive oil
Vegetable broth works in place of chicken or turkey broth. If your stuffing cubes are already seasoned, taste before adding the salt. For a richer herb flavor, use a little chopped fresh parsley or rosemary alongside the dried herbs.
Step-by-Step Instructions to Make Crockpot Turkey and Stuffing
1. Prepare the slow cooker
Lightly grease the inside of a 6-quart slow cooker. In a large bowl, combine the stuffing cubes, onion, celery, melted butter, sage, thyme, garlic powder, pepper, and broth. Stir until the bread is evenly moistened, then spread the mixture in the slow cooker.
2. Season the turkey
Pat the turkey breast dry. Rub it all over with olive oil and sprinkle with salt and a little extra pepper if you like.
3. Cook until tender
Set the turkey breast on top of the stuffing. Cover and cook on low for about 5 to 6 hours, or on high for about 3 to 4 hours. Slow cookers vary, so begin checking early with an instant-read thermometer.
4. Check the temperature and serve
Check the thickest part of the turkey breast and the center of the stuffing. Both should reach 165°F. If the turkey is ready first, transfer it to a board to rest and continue cooking the stuffing until it reaches 165°F. Rest the turkey for 10 minutes, slice, and serve with the stuffing.
Tips for Success
- Thaw the turkey breast completely before cooking so it heats evenly.
- Keep the slow cooker covered while cooking, since lifting the lid releases heat and adds time.
- Use a thermometer rather than relying only on the cooking time. The size of the turkey breast and your slow cooker can affect how quickly it cooks.
- If the stuffing looks dry before cooking, stir in a little more broth. It should be moist throughout, not swimming in liquid.
- For crisp edges, transfer the cooked stuffing to an oven-safe dish and broil briefly, watching closely.
Variations of Crockpot Turkey and Stuffing
Add 1 cup of diced apple or dried cranberries to the stuffing for a touch of sweetness. For extra savory flavor, stir in sliced mushrooms or a handful of chopped parsley. You can also use a boneless turkey roast if that is what you have, adjusting the cook time to its size and checking the temperature as it cooks.
Serving Suggestions: What to Pair with Crockpot Turkey and Stuffing
Serve slices of turkey and a generous spoonful of stuffing with cranberry sauce, green beans, roasted carrots, or mashed potatoes. A simple green salad adds a fresh note to the plate, while warm dinner rolls are handy for soaking up any savory juices.
Storage & Reheating Instructions
Refrigerate leftovers in airtight containers within 2 hours of serving and enjoy them within 3 to 4 days. Store the turkey and stuffing together or separately. Reheat portions covered in the microwave or in a baking dish with a splash of broth until heated to 165°F. You can freeze leftovers in airtight containers for up to 2 months; thaw them in the refrigerator before reheating.
Memories Made Around the Table
I always think the best Thanksgiving meals are the ones that leave room for conversation, second helpings, and a little less kitchen stress. This is the kind of comforting centerpiece I like to bring to the table when family and friends gather, with tender slices of turkey and warm stuffing ready to share.
FAQs
Can I use a bone-in turkey breast?
Yes, but it may need more time than a boneless breast. Check the thickest part of the meat with a thermometer and make sure it reaches 165°F.
Can I prepare the stuffing the night before?
You can chop the onion and celery and measure the dry ingredients ahead. For the best texture, combine the stuffing with the broth shortly before adding it to the slow cooker.
Can I cook the turkey and stuffing on high?
Yes. Cook on high for about 3 to 4 hours, checking both the turkey and the center of the stuffing for 165°F. Start checking early because slow cooker temperatures can differ.
How do I keep the turkey breast from drying out?
Cook it with the lid on, avoid extending the cooking time once it reaches 165°F, and let it rest for 10 minutes before slicing. Spoon a little cooking juice over the slices when serving.
Final Thoughts
This Crockpot Turkey and Stuffing makes a welcoming Thanksgiving main with less oven juggling and plenty of familiar comfort. Set out the sides, gather everyone around the table, and enjoy a holiday meal made for sharing.
Crockpot Turkey and Stuffing
Equipment
- 1 6-quart slow cooker
- 1 Instant-read thermometer
- 1 Large bowl
Ingredients
- 3.5 pounds boneless turkey breast about; thawed if frozen
- 10 ounces dried bread stuffing cubes
- 2 cups low-sodium chicken or turkey broth plus more as needed
- 1 medium yellow onion finely chopped
- 2 celery ribs finely chopped
- 0.5 cup unsalted butter melted
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt or to taste
- 1 tablespoon olive oil
Instructions
- Lightly grease the inside of a 6-quart slow cooker. In a large bowl, combine the stuffing cubes, onion, celery, melted butter, sage, thyme, garlic powder, pepper, and broth. Stir until the bread is evenly moistened, then spread the mixture in the slow cooker.
- Pat the turkey breast dry. Rub it all over with olive oil and sprinkle with salt and a little extra pepper, if desired.
- Set the turkey breast on top of the stuffing. Cover and cook on low for about 5 to 6 hours, or on high for about 3 to 4 hours. Begin checking early with an instant-read thermometer, since slow cookers vary.
- Check the thickest part of the turkey breast and the center of the stuffing; both should reach 165°F. If the turkey is ready first, transfer it to a board to rest and continue cooking the stuffing until it reaches 165°F. Rest the turkey for 10 minutes, slice, and serve with the stuffing.