1 boneless skinless turkey breast half (2 pounds) or 2 pounds turkey breast tenderloins
1 jar (12 ounces) turkey gravy, divided
1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 medium Granny Smith apple, finely chopped
2 celery ribs, thinly sliced
1 small onion, finely chopped
1 cup sliced fresh mushrooms, optional
6 cups seasoned stuffing cubes
1. Place turkey in a 5- or 6-qt. slow cooker. Whisk 1/4 cup gravy, condensed soup and seasonings. Cover and refrigerate remaining gravy. Stir apple, celery, onion and, if desired, mushrooms into gravy mixture. Stir in stuffing cubes; spoon over turkey. Cook, covered, on low until a thermometer reads 170° and meat is tender, 3 to 4 hours.
2. Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
YIELD: 8 servings.
4 ounces cooked turkey with 3/4 cup stuffing and 2 tablespoons gravy: 324 calories, 4g fat (1g saturated fat), 70mg cholesterol, 1172mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 32g protein.