1 pkg. (8-oz.) Pepperidge Farm herb-seasoned stuffing mix
1 onion, finely chopped
2 celery ribs, chopped
1 c. dried cranberries
3/4 c. chicken broth
1/4 c. butter, melted
1 (3-lb.) frozen boneless turkey breast, thawed
1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1 pkg. (0.88-oz.) turkey gravy mix

Coat inside of a 4-quart slow-cooker with cooking spray. Add stuffing mix, onion, celery, and cranberries. Combine broth and melted butter. Pour over stuffing and stir gently. Remove string from turkey breast; rinse turkey breast. Place turkey in slow cooker on top of stuffing. Combine salt, pepper, and thyme; sprinkle over turkey. Cover and cook on HIGH 1 hour. Reduce to LOW and cook 5 to 6 hours or until a meat thermometer inserted in turkey registers 170°F.

Remove turkey to a serving platter. Stir stuffing gently in slow cooker; cover and let stand 3 to 4 minutes. Prepare turkey gravy. Spoon stuffing around turkey on platter.

Makes 6 servings.