Ingredients:

  • 2 lbs Turkey Thighs, boneless, skinless, cut into 1-inch cubes
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 1 tbsp Olive Oil
  • 12 oz Bag High-Quality Stuffing Mix
  • 1 cup Celery, finely diced
  • 1 small Yellow Onion, finely minced
  • 2 tsp Fresh Sage, chopped
  • 1 tsp Fresh Thyme leaves
  • 1.5 cups Low-Sodium Turkey Broth
  • 10.5 oz can Low-Fat Cream of Mushroom Soup
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Melted Grass-Fed Butter

Instructions:

  1. Season the turkey cubes with sea salt, black pepper, and garlic powder. Heat olive oil in a skillet and sear the turkey for 2 minutes per side until golden (optional but recommended for flavor).
  2. In a small skillet, sauté the minced onion and diced celery in the melted grass-fed butter until translucent, approximately 5 minutes.
  3. Prepare the slow cooker by spraying the insert with non-stick cooking spray. Place the seasoned turkey in an even layer at the bottom.
  4. In a large mixing bowl, whisk together the turkey broth, low-fat cream of mushroom soup, and Worcestershire sauce. Fold in the dry stuffing mix, sautéed vegetables, sage, and thyme until the bread is coated but holds its shape.
  5. Spread the stuffing mixture evenly over the turkey layer. Place a double layer of paper towels across the top of the crockpot before securing the lid to catch condensation.
  6. Cook on Low for 5-6 hours or on High for 3 hours until the turkey reaches an internal temperature of 165°F (74°C).