Turkey Breast And Herb-Cornbread Stuffing

• 1 (6-oz.) package buttermilk cornbread mix
• 1 (2 1/2-lb.) bone-in, skin-on turkey breast
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons poultry seasoning
• 1 1/2 cups herb-seasoned stuffing mix
• 2 large eggs, lightly beaten
• 1 (14-oz.) can low-sodium chicken broth

1. Prepare cornbread mix according to package directions; let cool completely (about 30 minutes). Coarsely crumble cornbread (about 3 cups).
2. Rinse turkey, and pat dry. Sprinkle with salt and pepper.
3. Melt butter in a large skillet over medium heat; add turkey to skillet, skin side down, and cook 3 to 4 minutes or until browned. Remove from skillet. Add onion and next 3 ingredients to skillet, and saute 3 to 5 minutes or until tender.
4. Stir together onion mixture, stuffing mix, eggs, low-sodium chicken broth, and crumbled cornbread in a large bowl.
5. Place stuffing mixture in a lightly greased 6-qt. slow cooker. Top with turkey, skin side up. Cover and cook on LOW 4 hours or until a meat thermometer inserted into thickest portion registers 170u0b0 and stuffing registers 165u0b0. Remove turkey from slow cooker, and let stand 15 minutes before serving.
6. Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Pepperidge Farm Herb Seasoned Stuffing.

buttermilk, turkey breast, salt, pepper, butter, onion, celery, parsley, poultry seasoning, eggs, chicken broth

Taken from www.myrecipes.com/recipe/turkey-breast-herb-cornbread-stuffing (may not work)