Butter a slow cooker or spray with nonstick baking spray.
In a large skillet melt butter and add sausage, cooking and breaking up, until sausage is lightly browned. Add onion and celery and continue cooking until vegetables are tender. Add parsley poultry seasoning, and sage, if using.
In a large bowl, combine the sausage and vegetable mixture with the crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste and blend well. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon into the prepared slow cooker; do not pack. Cover and cook on HIGH for 45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer.
3 Pounds turkey breast
1/2 Cup fresh lemon juice
6 Cloves garlic, minced
1/4 Teaspoon dried parsley
1/4 Teaspoon dried tarragon
1/4 Teaspoon dried rosemary
1/4 Teaspoon dried sage
1/4 Teaspoon salt
Place the turkey breast in the Crock-Pot® stoneware, adjusting the turkey to fit as needed.
In a small bowl, combine the remaining ingredients.
Pour the sauce over the turkey breast.
Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours.