Food and Recipes Recipes Turkey Breast and Herb-Cornbread Stuffing Be the first to rate & review! 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. By Southern Living Editors Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo: Oxmoor House Prep Time: 20 mins Cook Time: 4 hrs 39 mins Stand Time: 15 mins Total Time: 5 hrs 14 mins Yield: 8 servings Ingredients 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 Directions Prepare cornbread mix according to package directions; let cool completely (about 30 minutes). Coarsely crumble cornbread (about 3 cups). Rinse turkey, and pat dry. Sprinkle with salt and pepper. 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. Stir together onion mixture, stuffing mix, eggs, low-sodium chicken broth, and crumbled cornbread in a large bowl. 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: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Pepperidge Farm Herb Seasoned Stuffing. Rate it Print