Slow-Cooker Turkey Breast with Stuffing

My family has traditionally not had much turkey during Thanksgiving, because the one or two times that we attempted to make our own bird had ended in hilariously disastrous results through various shenanigans that had nothing to do with the recipe or the ability to follow it. However, I was throwing a pre-Thanksgiving Friendsgiving potluck for which I vaguely didn't want to make solely dessert dishes for, and in the eleventh hour, this landed in my inbox from MyRecipes.com. So I thought I'd give it a try, because in theory, the slow cooker should trap most of the moisture in with far less danger of over-cooking. And lo and behold, it passed even my father's notoriously high bar for turkey!

• 1 (6-oz.) package buttermilk cornbread mix
  
• 1 (2 1/2-lb.) bone-in, skin-on turkey breast
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/4 cup butter
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped celery
  
• 1/4 cup chopped fresh parsley
  
• 1 1/2 teaspoons poultry seasoning
  
• 1 1/2 cups herb-seasoned stuffing mix
  
• 2 large eggs, lightly beaten
  
• 1 (14-oz.) can low-sodium chicken broth
  

1. Make the cornbread 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.
3. 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 saute 3 to 5 minutes or until tender.
4. Stir together onion mixture, stuffing mix, eggs, low-sodium chicken broth, and crumbled cornbread in a large bowl.
5. Place stuffing mixture in a lightly greased 6-qt. 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°. Remove turkey from slow cooker, and let stand 15 minutes before serving.

Note: Not all slow cookers are created equal. Some, you may need to set on HIGH instead of low for it to really have a chance of cooking through the thickest part of the meat. Also, if you make a double-quantity like I did, be prepared to add a few extra hours!​