Wednesday, June 6, 2012

Slow Cooker Open-Face Turkey Sandwiches

'Slow Cooker Open-Face Turkey Sandwiches'
Source: Pillsbury


1 package turkey breast tenderloins (2 lbs)
1/2 teaspoon rubbed sage
2 jars (12 ounces each) roasted turkey gravy
1 container of mashed potatoes (I use Diners Choice)
1/2 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
6 slices white bread, toasted


1. Place turkey in 3- to 4-quart slow cooker. Sprinkle with sage. Top with gravy.

2. Cover and cook on LOW heat for 8 to 10 hours.

3. About 10 minutes before serving, cook mashed potatoes as directed on package.

4. 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.

5. Place 2 pieces turkey on each toast slice. Top with 1/4 cup mashed potatoes. Spoon gravy over potatoes. Sprinkle with paprika.

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