Slow Cooker Open Faced Turkey Sandwiches Recipe 455 Food

SLOW-COOKER OPEN-FACE TURKEY DINNER SANDWICHES

Steps:

• Place turkey in 3- to 4-quart slow cooker. Sprinkle with sage. Top with gravy.
• Cover and cook on low heat setting 8 to 10 hours.
• About 10 minutes before serving, cook mashed potatoes as directed on package for 3 servings.
• Remove turkey from cooker; place on cutting board. Cut turkey into 1/4-inch slices. Stir poultry seasoning and Worcestershire sauce into gravy in cooker.
• Place 2 pieces turkey on each toast slice. Top with 1/4 cup mashed potatoes. Spoon gravy over potatoes. Sprinkle with paprika.

SLOW-COOKER PULLED TURKEY SANDWICHES

Steps:

• Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
• Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.

DINER-STYLE HOT TURKEY SANDWICHES

Steps:

• Preheat the oven to 325 degrees F.
• For the turkey breasts:
• Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
• For the stuffing:
• Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
• For the gravy:
• Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
• To serve:
• Preheat the oven to 375 degrees F. Place the rack in center of oven.
• Bring the stuffing to room temp, then bake until crispy on top and hot through.
• Reheat the gravy over medium heat, partially covered and stirring occasionally.
• While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
• For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.

SLOW COOKER OPEN-FACED TURKEY SANDWICHES RECIPE - (4.5/5)

Steps:

• Place turkey breast half in slow cooker insert. Season with S&P. Pour brother around turkey; add bay leaf, thyme and oregano. Cover and cook on high for 5 hrs or low for 7 hrs. Using a large spatula, carefully remove turkey from slow cooker to a cutting board. Remove and discard bones; strain broth from slow cooker into a bowl. Make mashed potatoes, using some of the chicken broth if possible. Make gravy according to package directions. Cut turkey crosswise into slices. Place 1 piece of bread on a plate. Spread with 1/3 cup mashed potatoes and some of the turkey and top with a little gravy. Repeat to make 6 sandwiches and serve.

SLOW COOKER SHREDDED TURKEY SANDWICHES

Steps:

• Place turkey in a 5-qt. slow cooker. Combine the beer, butter and soup mix; pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Shred meat and return to slow cooker; heat through. Serve on rolls.

SLOW-COOKED TURKEY SANDWICHES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.

SLOW-COOKER OPEN-FACE TURKEY PARMIGIANA SANDWICHES

Steps:

• Place turkey in 3 1/2- to 4-quart slow cooker. Top with tomato paste and tomato sauce.
• Cover and cook on low heat setting 8 to 10 hours.
• Remove turkey from cooker; place on cutting board. Remove bones using 2 forks; discard. Pull turkey into large chunks; gently stir into sauce in cooker.
• Set oven control to broil. Place Texas toast on broiler pan rack. Broil with tops 4 to 6 inches from heat 1 1/2 minutes on each side or until golden brown. To serve, spoon about 1/2 cup turkey mixture over each toast slice and top with about 2 tablespoons cheese.

SLOW COOKER PULLED TURKEY SANDWICHES

Steps:

• Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
• Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.
• Cook's Note: Choose the higher setting (and shorting cooking time) if it's more convenient for your day.

BLUE PLATE OPEN-FACED TURKEY SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

SLOW-COOKER TURKEY BBQ SANDWICHES

Steps:

• In 3 1/2- to 4-quart slow cooker, place turkey. Sprinkle with chili powder and salt. In medium bowl, mix remaining ingredients except rolls; pour over turkey.
• Cover and cook on Low heat setting 7 to 8 hours.
• Remove turkey from slow cooker to cutting board. Cut turkey into thin slices; discard bones. Stir turkey back into sauce. Fill rolls with turkey and sauce.

OPEN FACED SAVORY HOT TURKEY SANDWICHES

Steps:

• In a skillet melt the butter, add the vegetables with the poultry seasoning.
• Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
• Stir in the gravy, heat to boiling.
• Add the turkey. Heat through.
• Arrange turkey and gravy on the toast.

OPEN FACED TURKEY SANDWICH 100 CALORIE SNACK

Steps:

• Toast 1 slice of whole-wheat bread.
• spread with 1 teaspoon of honey mustard.
• Top with 2 slices of turkey.

SLOW-COOKED TURKEY SANDWICHES

Steps:

• In a 3-quart crockpot, combine first 6 ingredients.
• Cover and cook on low for 3-4 hours or until onion and celery are tender and cheese is melted.
• Stir well before spooning onto buns.