Crock Pot Turkey With Stuffing Recipes

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.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in the hot butter until onions are translucent, about 8 minutes; remove from heat.
• Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over the bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to pierce the bag.
• Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push the dressing mixture to the edge of the cooker and lay the turkey breast into the slow cooker with the pop-up timer facing upward.
• Cook on High until the pop-up timer in the turkey breast pops, 4 to 4 1/2 hours. Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
• Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
• Cover slow cooker, and cook turkey 8 hours on Low.

Steps:

• Turn on crock pot to high, add butter to crock pot, melt thoroughly.
• Place chicken or turkey in crock pot.
• Pour broth over chicken/turkey.
• Mix together stuffing, soup and water. Place on top of chicken/turkey.
• Cook on low for 3-4 hours for chicken, 5-6 hours for turkey.
• Stir/fluff occasionally if you are available (not mandatory). Slightly shred the chicken or turkey once it is done.
• Serve with vegetable of your choice.

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.

Steps:

• In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. , In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat. , Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.

Steps:

• Heat oil in large skillet.
• Add onion and cook for 5 minutes until light brown, stirring frequently.
• Add jelly and heat for 1 minute longer or until golden brown.
• Spray a 4-6 quart slow cooker with nonstick cooking spray.
• Place stuffing mix in prepared cooker.
• Drizzle with water and mix gently.
• Sprinkle turkey with salt and pepper and place on stuffing mix.
• Spoon onion mixture over turkey and spread evenly.
• Cover and cook on low for 5-6 hours.

Steps:

• Spray 3 1/2-4 quart slow cooker with nonstick cooking spray. Place onion and celery in slow cooker. Top with turkey breast half. Pour 1 jar of gravy and sherry over top. Top with dry stuffing.
• Cover; cook on low setting for 6 to 7 hours.
• About 15 minutes before serving, remove turkey from slow cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover; let stand 10 minutes. Heat remaining jar of gravy in small saucepan. Cut turkey into slices. Serve turkey and stuffing with gravy.

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.

Steps:

• Coarsely chop apples (with or without peels) and mix with stuffing mix, onion, dried fruit, thyme, salt, pepper and poultry seasoning.
• Place mixture in the bottom of a 4-5 quart crock pot.
• Pour chicken stock over mixture making sure all the stuffing is well covered.
• Place turkey on top of stuffing.
• Cook on low for 8 hours or until the turkey reaches 170 degrees on a meat thermometer.

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).

Steps:

• Spray slow cooker with non-stick cooking spray, set aside.
• Melt butter in a skillet over medium heat. Cook onion, celery, apple, parsley, and mushrooms in butter, stirring frequently.
• Pour bread cubes into a large mixing bowl and pour butter and vegetables on top and combine. Season with poultry seasoning, salt and pepper.
• Pour enough broth to moisten the bread cubes and mix in beaten 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. Check occasionally to make sure the sides don't burn.

Steps:

• Melt butter or margarine in a skillet.
• Saute onion, celery, mushroom, and parsley.
• Pour sauteed vegetables over bread cubes in a very large mixing bowl.
• Add all seasonings and toss together.
• Pour in enough broth to moisten.
• Add beaten eggs, and mix together well.
• Pack stuffing lightly into crock pot, and cover.
• Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.