Ingredients:

  • 3 lbs boneless turkey breast
  • 8 cups whole-grain bread cubes, dried
  • 1.5 cups low-sodium turkey broth
  • 1 large yellow onion, finely diced
  • 3 stalks celery, sliced thin
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions:

  1. Place the dried bread cubes into a large mixing bowl.
  2. Heat the olive oil in a skillet and cook the diced onion and sliced celery for 5 minutes until soft.
  3. Add the sautéed onion and celery to the bread cubes. Pour in the turkey broth and half of the seasonings (sage, thyme, poultry seasoning). Toss gently until the bread is evenly moistened but not dripping.
  4. Pat the turkey breast dry with paper towels. Rub the remaining seasonings, including the smoked paprika and garlic powder, all over the meat.
  5. Spread the stuffing mixture into the bottom of the slow cooker in an even layer.
  6. Place the seasoned turkey breast directly on top of the bread.
  7. Cover and cook on Low for 5 hours, or until the internal temperature reaches 165°F (74°C).
  8. Remove the turkey to a cutting board and tent with foil. Let it rest for 15 minutes to allow juices to redistribute.
  9. Use a fork to gently stir the bread mixture. It will have absorbed the turkey drippings.
  10. Slice the turkey across the grain and serve with the stuffing.