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Turkey Breast and Herb-Cornbread Stuffing

Source of Recipe


Southern Living, October 2008



List of Ingredients



• 1 (6-ounce) package buttermilk cornbread mix
  
• 1 (2½-pound) bone-in, skin-on turkey breast
  
• 1 tsp salt
  
• ¼ tsp pepper
  
• ¼ cup butter
  
• ½ cup chopped onion
  
• ½ cup chopped celery
  
• ¼ cup chopped fresh parsley
  
• 1½ tsp poultry seasoning
  
• 1½ cups herb-seasoned stuffing mix
  
• 2 large eggs, lightly beaten
  
• 1 (14-ounce) can low-sodium chicken broth
  






Instructions



1. Prepare cornbread mix according to package directions; let cool completely (about 30 minutes). Coarsely crumble cornbread (about 3 cups).
   
   
2. Rinse turkey, and pat dry. Sprinkle with salt and pepper.
   Melt butter in a large skillet over medium heat; add turkey to skillet, skin side down, and cook 3 to 4 minutes or until browned. Remove from skillet. Add onion and next 3 ingredients to skillet, and sauté 3 to 5 minutes, or until tender.
   
   
3. Stir together onion mixture, stuffing mix, eggs, low-sodium chicken broth and crumbled cornbread in a large bowl. Place stuffing mixture in a lightly greased 6-quart slow cooker. Top with turkey, skin side up. Cover and cook on Low 4 hours, or until a meat thermometer inserted into thickest portion registers 170° and stuffing registers 165° F. Remove turkey from slow cooker, and let stand 15 minutes before serving.
   
   Makes 8 servings.