Slow Cooker Turkey Dressing Casserole Recipes

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:

• 1. MAKE THE CORNBREAD: Preheat oven to 400 degrees; place all the dry cornbread ingredients into a medium bowl and combine. Add the egg and start with about 3/4 cup buttermilk, stirring to combine. Add more as needed to make a thick batter.
• 2. Grease a baking pan (or a large iron skillet), pour in the batter and bake until cooked and browned, about 20 - 30 minutes. Remove and set on a rack to cool enough for handling.
• 3. PREPARE THE DRESSING: In a large bowl, crumble all the cooked cornbread. Add one can Cream of Chicken Soup, the sage, white pepper, diced onion, diced celery, chopped hard-boiled eggs, melted butter and 1 can of chicken broth. Stir to mix and check consistency; add the other can of broth, as needed, in my case I used all but a small amount of the second can. ** NOTE: If you prefer your veges "soft", you may wish to saute them in a little butter before adding to the cornbread mixture **
• 4. ASSEMBLE THE CASSEROLE: Spray the slow cooker with cooking spray. Take 1/2 of other can Cream of Chicken Soup and spread on the bottom of the cooker.
• 5. Add 1/3 of the dressing mixture on top of the Cream of Chicken Soup layer; next put in 1/2 of the shredded/chopped turkey, then another 1/3 of the dressing mixture. Add the rest of the chicken, then the final layer of dressing, finishing with the remaining 1/2 can Cream of Chicken Soup.
• 6. Turn slow cooker on low and cook for about 4 hours, or until bubbly around the edges.

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:

• 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:

• 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.