Slow Cooker Turkey & Stuffing Casserole

• •1 lb Ground Turkey (93% lean preferred)
• •1 piece Yellow Onion (chopped)
• •2 piece Celery Stalks (chopped)
• •1 can Cream of Mushroom Soup (10.5 oz, undiluted)
• •1 cup Chicken Broth
• •1 tsp Poultry Seasoning
• •0.5 tsp Black Pepper
• •0.5 tsp Salt (or to taste)
• •6 oz Boxed Stuffing Mix (dry mix, preferred herb flavor)
• •1 cup Frozen Mixed Vegetables (peas, carrots, corn blend)

Instructions

1. 1

   In a large skillet, brown the ground turkey over medium-high heat, breaking it up with a spoon. Once cooked through, drain any excess fat and transfer the turkey to the slow cooker.

2. 2

   Add the chopped yellow onion and celery to the same skillet (no need to clean it). Sauté for 5-7 minutes until softened. Add the softened vegetables to the slow cooker with the turkey.

3. 3

   To the slow cooker, add the cream of mushroom soup, chicken broth, poultry seasoning, black pepper, and salt. Stir everything together until well combined. Stir in the frozen mixed vegetables.

4. 4

   Evenly sprinkle the dry stuffing mix over the turkey mixture in the slow cooker. Gently fold it in just enough to moisten the stuffing, but avoid overmixing.

5. 5

   Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the stuffing is tender and the casserole is heated through and bubbly.

6. 6

   Once cooked, give it a gentle stir before serving. Serve hot and enjoy!

Chef's Tips

• 💡For extra flavor, consider adding a dash of dried sage or thyme along with the poultry seasoning.
• 💡If you prefer a crisper stuffing topping, you can transfer the mixture to an oven-safe dish and bake at 375°F (190°C) for 15-20 minutes after slow cooking.
• 💡Leftovers store well in an airtight container in the refrigerator for up to 3-4 days and can be reheated in the microwave.