Ingredients
1 boneless skinless turkey breast half (2 pounds) or 2 pounds turkey breast tenderloins1 jar (12 ounces) turkey gravy, divided1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1/2 teaspoon salt1/2 teaspoon poultry seasoning1/4 teaspoon pepper1 medium Granny Smith apple, finely chopped2 celery ribs, thinly sliced1 small onion, finely chopped1 cup sliced fresh mushrooms, optional6 cups seasoned stuffing cubes
Preparation
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, 3-4 hours.
Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.
