Thursday, September 9, 2010

Shredded Turkey in Gravy Sandwiches (Crock Pot)

Printable Recipe

This is my sister's recipe, and it is delicious! She has served it for a bridal shower and has even served it at Christmas time, in place of your standard turkey dinner. She has been making it for a couple of years, and I finally asked for the recipe. You start with a frozen boneless turkey breast, and add just a couple extra ingredients after the initial cooking. It is so simple to make and is absolutely fork-tender and delicious; you must give it a try! You can serve this as sandwiches, or over mashed potatoes.You could make Hot Open-Faced Turkey Sandwiches: a slice of bread, topped with mashed potatoes and then topped with this Shredded Turkey in Gravy.  Yum!

1 (2.75-lb) Jennie-O Oven Ready Home Style Boneless Turkey Breast, frozen (no need to thaw it, first)
1 (15-oz) can Swanson's Chicken broth
1 (1-oz) packet Lipton Onion Soup mix
packet of gravy from turkey breast

Follow the directions on the back of the bag, for cooking in the crock pot: Remove frozen turkey from outer bag and place the packet of gravy in the refrigerator while the turkey cooks. Cut three 1/2-inch slits in the top of the bag, and place in the crock pot, making sure the pop-up timer is upright, on the top of the turkey. Cover the crock pot and cook on HIGH for 4 to 4  1/2 hours. Then remove the turkey from the bag and put back in the crock pot. Combine the chicken broth, Lipton Onion Soup mix, and the gravy packet and pour over the turkey. Cover the crock pot and now cook it on LOW, for 7-8 hours, or overnight. Check it after 6 - 6 1/2 hours. It should be tender enough, but if not, cook another hour. You don't want to dry it out, though. When done cooking, remove the turkey to a cutting board or platter and shred the meat. Stir the gravy well, and return meat to the gravy. At this point, you can refrigerate the meat until ready to serve. Just reheat the meat and serve on sandwich buns.

12/6/11 Update: The last time I made this, I started it around 6:00 AM and cooked on high for about 4 3/4 hours on HIGH, and then for about 6 - 6 1/2 hours on LOW.  It was done by about 5:30.  I couldn't believe how tender this was!  Also, it seems the last couple of times I've made it, the turkey did not have the red pop-up timer.  I don't know if they've stopped putting them in, or I just happened to get a couple that didn't have them.  It's ok though, because the timing is long enough that it cooks all the way through. 


Mags said...

I get giddy over crockpot recipes... especially easy ones. This looks delicious!

Marisa said...

Wow this is like Thanksgiving on a a bun! Love it!

Tracy said...

I just found your blog from the comment you left on mine, and wanted to say hi. Love your blog! :-)

Anonymous said...

I am wondering has anyone ever prepared this the day before?

Kathy said...

Yes, you could very easily prepare this the day before and just reheat on top of the stove or in the microwave.

Anonymous said...

I love this recipe. It's absolutely amazing. I made it for my bible study group and they couldn't get enough of it. Thanks so much.

Kathy said...

I'm really glad you liked it ~ Thanks so much for letting me know!

Anonymous said...

This looks great want to make at Christmas for my family gathering. How many servings does this make?