Crock Pot Hot Turkey Sandwiches Recipes

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SLOW-COOKER PULLED TURKEY SANDWICHES



Slow-Cooker Pulled Turkey Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings plus leftovers (8 cups pulled turkey)

Number Of Ingredients 10

1 small red onion, chopped
4 turkey thighs (about 4 pounds)
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
Serving suggestions: seeded hamburger buns, pickle slices, prepared coleslaw

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.

SLOW-COOKER OPEN-FACE TURKEY DINNER SANDWICHES



Slow-Cooker Open-Face Turkey Dinner Sandwiches image

A turkey dinner is doable when you depend on tenderloins, jarred gravy and frozen mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 6

Number Of Ingredients 8

1 package (2 pounds) turkey breast tenderloins
1/2 teaspoon rubbed sage
2 jars (12 ounces each) roasted turkey gravy
1 package (28 ounces) frozen home-style mashed potatoes
1/2 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
6 slices white bread, toasted
Paprika

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.

Nutrition Facts : Calories 475, Carbohydrate 41 g, Cholesterol 105 mg, Fiber 3 g, Protein 42 g, SaturatedFat 16 g, ServingSize 1 Sandwich, Sodium 1160 mg

SLOW COOKER SHREDDED TURKEY SANDWICHES



Slow Cooker Shredded Turkey Sandwiches image

This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. In total, it only takes five ingredients to make the recipe! -Jacki Knuth, Owatonna, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 24 servings.

Number Of Ingredients 5

2 boneless skinless turkey breast halves (2 to 3 pounds each)
1 bottle (12 ounces) beer or nonalcoholic beer
1/2 cup butter, cubed
1 envelope onion soup mix
24 French rolls, split

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.

Nutrition Facts : Calories 294 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

OPEN-FACED HOT TURKEY SANDWICHES



Open-Faced Hot Turkey Sandwiches image

Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.

Provided by Sam Sifton

Categories     sandwiches, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

2 turkey thighs
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage
1 tablespoon lemon zest
1 cup dry white wine
2 to 3 cups turkey or chicken stock
4 tablespoons instant flour, or all-purpose flour
2 tablespoons cream, milk or half-and-half
2 slices bread of your choosing, traditionally white sandwich bread
Buttered peas, mashed potatoes and cranberry sauce, for serving

Steps:

  • Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
  • Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
  • Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
  • Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
  • To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.

CROCK POT HOT TURKEY SANDWICHES



Crock Pot Hot Turkey Sandwiches image

Make and share this Crock Pot Hot Turkey Sandwiches recipe from Food.com.

Provided by CelebrationFL

Categories     Lunch/Snacks

Time 7h15m

Yield 12 Sandwiches

Number Of Ingredients 6

2 boneless turkey breast (2 lbs each)
1/2 teaspoon salt
1/2 teaspoon pepper
10 3/4 ounces cream of chicken soup
12 hamburger buns
cranberry sauce, if desired

Steps:

  • Spray slow cooker with cooking spray. In slow cooker place turkey breasts halves. Sprinkle with salt and pepper.
  • Cover; cook on low 7-8 hours.
  • Remove turkey from slow cooker; cool slightly. Remove 2/3 c juices from slow cooker; place in 1 qt saucepan. Add soup; mix well. Cook over medium heat about 5 minutes; stirring occasionally, until hot.
  • To serve, cut turkey into slice; place on bottom halves of buns. Pour gravy over turkey. Cover with top halves of buns. Serve sanwiches with cranberry sauce.

HOT TURKEY SANDWICHES



Hot Turkey Sandwiches image

These slow cooker Hot Turkey Sandwiches start with a can of beer and end with a stick of butter. So great for your next party! Or serve the shredded turkey for a fuss-free, delicious holiday meal any time of year.

Provided by Meggan Hill

Categories     Main Course

Time 8h20m

Number Of Ingredients 9

1 (12 ounce) can light beer ((see note 1))
1 recipe homemade onion soup mix (or 1 packet store-bought (see note 2))
1 teaspoon chicken base (plus more, to taste (see note 3))
3 teaspoons dried parsley
salt and ground white pepper
10 pounds bone-in skin-on turkey breast ((see note 4))
1/2 cup butter (cubed (1 stick))
2 tablespoons cornstarch (optional (see note 5))
rolls (split, for serving (see note 6))

Steps:

  • In the bottom of a slow cooker, add beer, onion soup mix, chicken base, dried parsley, and 1 teaspoon white pepper. Add turkey breast. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  • Remove turkey breast from slow cooker and transfer to a rimmed baking sheet. Take off skin and separate meat from bones, discarding bones and skin. Shred turkey.
  • While the meat is still out of the slow cooker, stir in butter until melted. For a thicker broth, remove 1/2 cup broth and whisk with cornstarch. Add back to slow cooker.
  • Add shredded turkey back to slow cooker and heat until broth is thickened, about 10 minutes. Season to taste with salt and white pepper. Serve with rolls.

Nutrition Facts : Calories 650 kcal, ServingSize 1 cup, Carbohydrate 5 g, Protein 90 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 267 mg, Sodium 1148 mg, Sugar 1 g

CHEESY HOT TURKEY SANDWICHES



Cheesy Hot Turkey Sandwiches image

This is a great way to use your Thanksgiving turkey leftovers. Goes together quick and then a simmer in the slow cooker to melt the cheese and blend the flavors. Freezes well also.

Provided by SoDakCook

Categories     Lunch/Snacks

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 cups cooked turkey, cubed
2 cups Velveeta cheese, cubed
1 1/2 cups celery, chopped
1/2 cup green pepper, chopped
3/4 cup onion, chopped
1 cup mayonnaise or 1 cup salad dressing
1 (10 1/2 ounce) can cream of chicken soup

Steps:

  • Mix and heat in slow cooker on high one hour, then on low one hour, stirring often. Serve on buns.

Nutrition Facts : Calories 337, Fat 17.2, SaturatedFat 3.8, Cholesterol 90.4, Sodium 542, Carbohydrate 12.2, Fiber 0.7, Sugar 3.3, Protein 32.3

HOT TURKEY SANDWICHES



Hot Turkey Sandwiches image

Enjoy these slow-cooked turkey sandwiches - a tasty dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h15m

Yield 12

Number Of Ingredients 6

2 boneless whole turkey breast halves (2 to 2 1/2 lb each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10 3/4 oz) condensed cream of chicken soup
12 wheat or white burger buns, split
Cranberry sauce, if desired

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place turkey breast halves. Sprinkle with salt and pepper.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Remove turkey from slow cooker; cool slightly. Remove 2/3 cup juices from slow cooker; place in 1-quart saucepan. Add soup; mix well. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
  • To serve, cut turkey into slices; place on bottom halves of buns. Pour gravy over turkey. Cover with top halves of buns. Serve sandwiches with cranberry sauce.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 80 mg, Fiber 1 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

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