Pinterest

7
Save

277
Print

7
Facebook

1
Email

1

Turkey with Cranberry Stuffing

Prep 20 min
Total 8 hr 30 min
Ingredients 10
Servings 4

Stuffing with dried cranberries rallies around turkey in this slow-cooker medley that earns high marks for both taste and ease of preparation. MORE+ LESS-

Ingredients

1: package (6 oz) cubed herb-seasoned stuffing mix

1: cup sliced celery (2 medium stalks)

1/2: cup chopped onion (1 medium)

1/4: teaspoon poultry seasoning, if desired

1: cup chicken broth

1/2: cup sweetened dried cranberries

2: lb bone-in turkey or chicken thighs, skin removed

1/4: teaspoon salt

1/4: teaspoon pepper

1: jar (12 oz) turkey gravy

Steps

Hide Images

1

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In medium bowl, mix stuffing mix, celery, onion and poultry seasoning. Stir in broth to moisten. Stir in cranberries.
2

Spoon half of stuffing into slow cooker. Sprinkle turkey with salt and pepper; place over stuffing. Spoon remaining stuffing around turkey.
3

Cover; cook on Low heat setting 8 to 9 hours.
4

About 15 minutes before serving, remove turkey from slow cooker; keep warm. Stir stuffing and cooking juices until mixed. Cover; let stand about 10 minutes. Meanwhile, in 1-quart saucepan, heat gravy.
5

Cut turkey into serving pieces. Serve with stuffing and gravy.

Expert Tips

Turkey drumsticks can be substituted for the thighs if they fit in your slow cooker. You'll find that an oval slow cooker will accommodate these larger pieces of meat better than a round one.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 3 1/2g 18% Trans Fat 0g
Cholesterol: 145mg; 48%
Sodium: 1700mg; 71%
Potassium: 680mg; 20%
Total Carbohydrate: 53g; 18%
Dietary Fiber 3g 14% Sugars 14g
Protein: 44g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 2%; 2%
Calcium: 10%; 10%
Iron: 30%; 30%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;