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Slow Cooker Turkey and Stuffing Casserole

Slow cooker turkey and stuffing casserole layers seasoned turkey and creamy chicken soup under buttery, celery-studded stuffing. It cooks covered until the turkey reaches 165°F and the stuffing is hot throughout.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the turkey layer
  • 1 tsp vegetable oil for greasing
  • 1.5 lb turkey breast boneless, skinless, cut into 1-inch pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 yellow onion small, finely chopped
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 0.5 cup low-sodium chicken broth
For the stuffing
  • 1 package (6 oz) seasoned stuffing mix
  • 1.25 cups low-sodium chicken broth
  • 4 tbsp unsalted butter melted
  • 1 cup celery finely chopped

Equipment

  • 1 6-quart slow cooker

Method
 

Assemble the turkey layer
  1. Coat the inside of a 6-quart slow cooker with the vegetable oil.
  2. Season the turkey with the salt and pepper.
  3. Spread the turkey in the slow cooker and scatter the onion over it.
  4. Whisk the soup and 1/2 cup broth together.
  5. Pour the mixture over the turkey.
Make the stuffing and cook
  1. In a medium bowl, stir the stuffing mix, 1 1/4 cups broth, melted butter, and celery until evenly moistened.
  2. Spoon the stuffing over the turkey layer without pressing it down.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until a thermometer inserted into several of the largest turkey pieces reads 165°F and the stuffing is hot throughout.

Notes

For the most reliable doneness, check several of the largest turkey pieces with a thermometer. Refrigerate leftovers for 3 to 4 days or freeze for up to 2 months. For a gluten-free variation, use gluten-free stuffing mix and certified gluten-free condensed soup.