Recipe: Roast Stuffed Turkey in a Crockpot, Cranberry Stuffed Turkey Breast, Crockpot Stuffed Turkey Breast - Dearest June: Here is what my research at the internet

produced regarding a stuffed breast of turkey in the crockpot:

Roast Stuffed Turkey in a Crockpot

6 pounds turkey
2 cups pkg. stuffing mix
1 tablespoon melted butter

Season inside turkey with salt and pepper to taste. Prepare stuffing mix according to package directions. Loosely stuff turkey. Brush bird with melted butter. Place in crockpot. Cover and cook on LOW for 9-11 hours or HIGH for 5 hours.

Cranberry Stuffed Turkey Breast

3 cups stuffing mix
1/2 cup butter
1 onion, chopped
1 cup dried cranberries
1 Granny Smith apple, cored and chopped
1 5 lb. turkey breast, thawed if frozen
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme leaves
1/2 tsp. poultry seasoning
additional melted butter

Place stuffing mix in large bowl. In heavy skillet, melt butter and add onion. Cook and stir until onion is translucent. Stir in cranberries and apple and saute for 4-5 minutes. Pour over stuffing mix in bowl and mix gently. Season with salt, pepper, thyme, and poultry seasoning. Place this mixture in bottom of 5-6 quart crockpot. Place turkey breast over stuffing. Brush with more melted butter, then cover crockpot and cook on LOW for 8-9 hours until turkey registers 180 degrees on instant read meat thermometer. 6 servings

CROCKPOT STUFFED TURKEY BREAST
Source: "Crockery Cookery" by by Mable Hoffman
Yield: serves 8

1/4 cup Pareve Margarine - melted
1 sm Onion, finely chopped
1/2 cup Celery, finely chopped
1/2 cup Carrot, finely chopped
2 1/2 oz croutons
1 cup Chicken bouillon
1 Tbsp Parsley, fresh, minced
1/2 tsp Poultry seasoning
1 Turkey breast, whole, uncooked
Garlic powder to taste
Salt, to taste
Pepper, to taste
Cheesecloth (about 24 x 36" for each turkey breast)
Wine, white, dry

Combine margarine, onion, celery, carrot, croutons, bouillon, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper and garlic powder Soak cheesecloth in wine. Set turkey on cheesecloth.

Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat.

Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400 degree oven for 15 to 20 minutes. Let stand 10 minutes. Drippings may be thickened for gravy if desired.

Serve each person one or more thick slices of turkey with dressing in between. This recipe designed for 4 1/2 qt. or larger slow cooking pot.

I am not sure which one is the best, but I would be a little concerned to stuff the turkey & to leave it in the crockpot for 6-9 hours! Oh boy, isn't this complicated?

We will keep in touch dearest June!

Gladys/PR