Crockpot Shredded Turkey in Gravy - Updated

This is my sister's recipe, and it is delicious! 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 also make Hot Open-Faced Turkey Sandwiches: a slice of bread, topped with mashed potatoes and then topped with this Shredded Turkey in Gravy with Stuffing on the side. Yum!

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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 that comes with the turkey breast

Step 1 

• Remove frozen turkey from outer bag and place the packet of gravy to keep 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 (if it has one - they haven't used them in a number of years now). 
• Cover the crock pot and cook on HIGH for 4 to 4  1/2 hours, or so. 

Step 2

• Remove the turkey from the bag and put back in the crock pot, making sure to return any juices that have accumulated in the bag back into the crock pot. You can skim off any of the white stuff that accumulates and discard.
• In a large bowl, combine the chicken broth, Lipton Onion Soup mix, and the gravy packet and pour over the turkey in the crock pot.  
• Cover and now cook it on LOW, for 5 - 6 1/2 hours. 
• Check it after 5 hours. It should be tender enough, but if not, cook another hour to an hour and a half, until very tender. You don't want to dry it out, though. 

Step 3

• When done cooking, remove the turkey to a cutting board or platter and shred the meat and return to the crock pot. Stir into the gravy and mix well.
• If desired, you can thicken the gravy with a mixture of flour and water (or you can use milk)  or use cornstarch and water.
• At this point, you can either serve immediately, or refrigerate the meat until ready to serve. Just gently reheat the meat and gravy in a saucepan on the stovetop. 
• Serve on sandwich buns or over mashed potatoes.

Lasagna II

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9 sheets of regular lasagna noodles
1 pound hamburger
8 oz shredded Mozzarella cheese 
8 oz shredded Cheddar cheese 
1 (45-oz)  jar of your favorite pasta sauce 
1 (8-oz) container of ricotta cheese, set aside 1 tbsp for the sauce
salt, pepper, Italian seasoning, to taste
2 tsp sugar
parsley flakes for the topping

1. Preheat the oven to 350 degrees.

2. Boil the lasagna noodles according to package directions, drain.

3. Brown the hamburger and drain the grease. Season with salt, pepper.

4. Add the pasta sauce and add the Italian seasoning to taste, sugar and 1 tbsp of Ricotta cheese.

5. Simmer, covered, for 20-30 minutes.

6. In a greased 9x13" pan, spread a thin layer of meat sauce, then layer 3 noodles.

7. On top of the noodles, spread a thin layer of the ricotta cheese.

8. On top of the ricotta cheese, spread a layer of the meat sauce.

9.  In a large bowl, mix together the mozzarella and cheddar cheeses.

10. On top of the meat mixture, spread a layer of the mozzarella and cheddar cheeses.

11. Repeat layers: Pasta / Ricotta / Meat Sauce / Cheese(s) until you end up with a final layer of mozzarella and cheddar cheese on top.

12. Sprinkle liberally with parsley flakes, and Italian seasoning, if desired.

Bake at 350 degrees for about 40 minutes until heated through, is bubbly, and the cheese is melted and browned.