Ingredients:

  • 1 tbsp (15g) Unsalted Butter
  • 1 tbsp (15 ml) Olive Oil (or Rapeseed Oil)
  • 1 large Yellow Onion, finely diced
  • 2 large stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 2 cups (475 ml) Turkey or Chicken Stock (low sodium preferred)
  • 1 can (10.5 oz / 298g) Cream of Chicken Soup (or Cream of Mushroom)
  • 1 tsp Dried Sage
  • ½ tsp Dried Thyme
  • ½ tsp Black Pepper
  • ½ tsp Kosher Salt (adjust according to the saltiness of your stock)
  • 1 large Egg, lightly beaten
  • 6 cups (approx. 350g) Bread Cubes (stale, dried bread, or purchased stuffing mix)
  • 4 cups (approx. 500g) Cooked Turkey Breast (or thigh meat), roughly chopped
  • ½ cup (50g) Fresh Parsley, chopped
  • ¼ cup (30g) Grated Parmesan Cheese (Optional, for added richness)

Instructions:

  1. Sauté the Aromatics: In a medium pan over medium heat, melt the butter and oil. Add the diced onion and celery. Cook until softened and translucent (about 5–7 minutes). Stir in the minced garlic and cook for 1 minute until fragrant. Do not brown.
  2. Cool Slightly: Remove the pan from the heat and set the sautéed mixture aside to cool for a few minutes. This prevents the hot mixture from cooking the egg prematurely.
  3. Prepare the Binder: In a large mixing bowl, whisk together the stock, cream of chicken soup, dried sage, thyme, salt, pepper, and the beaten egg until smooth.
  4. Combine Stuffing Components: Add the dried bread cubes, chopped cooked turkey, fresh parsley, and the cooled sautéed aromatics to the binder mixture. Gently fold everything together. Mix just until the bread is moistened but not saturated.
  5. Prepare the Slow Cooker: Grease the insert of the 5-6 quart slow cooker well, or use a slow cooker liner for easy cleanup.
  6. Load the Casserole: Transfer the turkey and stuffing mixture into the prepared slow cooker. Press lightly to level the top, but do not pack it down densely. Sprinkle with the optional Parmesan cheese.
  7. Cook: Cover the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3.5–4 hours. The casserole is done when the internal temperature reaches 165°F (74°C) and the edges are lightly browned.
  8. Rest and Serve: Switch off the slow cooker and let the casserole rest, covered, for 10–15 minutes. This allows the moisture to redistribute. For an optional crispy top, spoon the top layer into a heatproof dish and flash under a preheated grill (broiler) for 2–3 minutes until golden brown before serving.