Turkey Breast and Herb-Cornbread Stuffing

Learn how to make Turkey Breast and Herb-Cornbread Stuffing. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Turkey Breast and Herb-Cornbread Stuffing
Photo: Photo: Oxmoor House
Prep Time:
20 mins
Cook Time:
4 hrs 39 mins
Stand Time:
15 mins
Total Time:
5 hrs 14 mins
8 servings


  • 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. Prepare cornbread mix 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.

  6. Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Pepperidge Farm Herb Seasoned Stuffing.

Related Articles