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Steps
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onion and celery in cooker. Top with turkey breast half. Pour gravy and sherry over top. Top with dry stuffing.
2
Cover and cook on low heat setting 6 to 7 hours or until turkey is no longer pink when center is cut.
3
About 15 minutes before serving, remove turkey from cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover and let stand 10 minutes. Cut turkey into slices; serve with stuffing.
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No sherry on hand? Use apple juice, apple cider or chicken broth instead to keep the stuffing moist and flavorful.
Use any leftover turkey to make sandwiches the next day. Place the sliced turkey (cold or reheated) between slices of whole-grain bread. Reheat the leftover stuffing in the microwave and add a big spoonful of stuffing next to each sandwich. Warm a jar of roasted turkey gravy in the microwave and pour over the sandwiches. What could be easier!
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Nutrition Facts
Serving Size:1 Serving
Calories
320
Calories from Fat
55
Total Fat
6g
Saturated Fat
1g
Cholesterol
100mg
Sodium
870mg
Total Carbohydrate
27g
Dietary Fiber
1g
Protein
40g
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Starch; 5 Very Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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