Slow-Cooked Turkey With Herbed Stuffing

• 1 boneless skinless turkey breast half (2 pounds) or 2 pounds turkey breast tenderloins
• 1 jar (12 ounces) turkey gravy, divided
• 1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1 medium Granny Smith apple, finely chopped
• 2 celery ribs, thinly sliced
• 1 small onion, finely chopped
• 1 cup sliced fresh mushrooms, optional
• 6 cups seasoned stuffing cubes

1. 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 170u0b0 and meat is tender, 3-4 hours.
2. Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.

turkey breast, turkey gravy, condensed cream, salt, poultry seasoning, pepper, apple, celery, onion, fresh mushrooms, cubes

Taken from www.tasteofhome.com/recipes/slow-cooked-turkey-with-herbed-stuffing/ (may not work)