Slow-Cooked Turkey with Herbed Stuffing for Two

Thanksgiving is nearly upon on – and we all know what that means. Right? It’s turkey day!! We are awash with recipes and tips and suggestions as to how to cook up the best darn 20-pound bird on the planet. That got me to thinking . . .

What if you aren’t going home for the holidays? What if you aren’t making something to bring to the office pot luck or Friendsgiving? What if you don’t have uncles and aunts and cousins more numerous than the stars all descending on you? If you don’t have a large group to feed, does that mean you need to eat out? I suppose you could. Or you could cook up a giant turkey and have left overs until New Year. Or you could make a small, simple supper using your slow-cooker.

Let’s face it, home-cooked holiday meals are the only way to go. Hope you have a great Turkey Day!

Slow-Cooked Turkey with Herbed Stuffing
2 lb boneless Turkey Breast half, no skin
12 oz jar Turkey Gravy, divided
1 can (10-1/2 oz) Cream of Mushroom Soup, undiluted
1/2 teaspoon Kosher Salt
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Black Pepper
1 medium Granny Smith Apple
2 Celery Ribs
1 small White Onion
1 cup fresh Button Mushrooms, optional
6 cups Seasoned Stuffing Cubes

Spray a 5 or 6-quart slow cooker with cooking spray. Place the turkey breast into the slow cooker. Set aside.

Whisk 1/4 cup gravy, condensed soup and seasonings in a large mixing bowl. Set aside, cover and refrigerate remaining gravy.

Finely chop the apple, add to the gravy mixture. Thinly slice the celery, chop the onion and slice the mushrooms. Add to the gravy mixture. Stir in stuffing cubes; spoon over turkey.

Cook, covered, on low until a thermometer reads 170 degrees 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.