Ingredients:

  • 5 lb bone-in turkey breast, skin on
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp poultry seasoning
  • 6 cups dried sourdough bread cubes
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1.5 cups low-sodium chicken broth
  • 2 tbsp butter, melted
  • 1 tsp salt
  • 3 large carrots, cut into 2-inch chunks
  • 3 large parsnips, cut into 2-inch chunks
  • 4 cloves garlic, smashed

Instructions:

  1. Pat the turkey breast completely dry with paper towels. Rub the olive oil, salt, pepper, and poultry seasoning evenly over the skin.
  2. Heat a cast-iron skillet over medium-high heat. Sear the turkey skin-side down for 5–7 minutes until the skin is a deep mahogany-colored brown.
  3. In a medium bowl, toss the bread cubes, celery, onion, melted butter, and salt.
  4. Stir in the low-sodium chicken broth until moistened but not soaking.
  5. Pour the stuffing mixture into the bottom of the slow cooker, pressing down to create a level bed.
  6. Layer the carrots, parsnips, and smashed garlic on top of the stuffing bed.
  7. Place the seared turkey breast on top of the root vegetables, skin-side up.
  8. Cover and cook on low for 7 hours, or until the turkey reaches an internal temperature of 165°F.