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.
In skillet, melt butter.
Add carrots, onion, celery, and spices.
Cook on med until tender.
Stir in gravy.
Heat to boiling; add turkey and heat through.
Place bread slices on serving plates.
Divide turkey and gravy evenly among bread slices.
Mix together.
Pour over turkey.
Cover.
Bake in 325\u00b0 oven until done, about 3 to 3 1/2 hours, basting every 1/2 hour.
Take turkey out of gravy mixture, debone and put meat back in gravy. Heat and serve in buns.
(I half the recipe and use a turkey breast.)
Heat at 350\u00b0 in a 9 x 13-inch pan for 1 1/2 hours.
If too soupy, add a little flour.
Spoon onto buns.
Serves about 20. This recipe works well also using chicken, instead of turkey.
Can be made up the day before and refrigerated until ready to bake. Using a crock-pot works well, also.
Mix the mayonnaise, salsa, and green onions in a small bowl. Spread the seasoned mayonnaise evenly on each slice of bread. Layer the turkey and cheese on 4 of the slices. Top with remaining bread to make 4 sandwiches.
Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in butter until lightly toasted. Add remaining butter to skillet, turn sandwiches over. Cook until the cheese is melted, and the bread is browned.
In a 1 1/2-quart saucepan over medium heat in hot butter, cook carrots, celery and onion with poultry seasoning until vegetables are tender, stirring occasionally.
Stir in gravy.
Heat to boiling.
Add turkey slices.
Heat through.
Serve on bread, waffles or biscuits.
Makes 4 servings.
In a 2-quart saucepan over medium heat in hot margarine, cook carrots, onion, celery and thyme until tender, stirring occasionally.
Stir in gravy.
Heat to boiling.
Add turkey.
Heat thoroughly, stirring occasionally.
Divide turkey and gravy mixture evenly among bread slices.
If desired, serve with apples and grapes. Garnish with fresh thyme.
In 2-quart saucepan over medium heat, in hot margarine, cook carrots, onions, celery and thyme until vegetables are tender, stirring occasionally.
Stir in gravy.
Heat to boiling.
Add turkey.
Heat through stirring occasionally.
Divide turkey and gravy mixture evenly among bread slices.
Makes 4 servings.
omes to a boil, add turkey and lower heat for 5
Remove skin from turkey.
Rub with salt, pepper and garlic powder.
Put turkey in roasting bag and put in cake pan or roaster. Mix all other ingredients together.
Pour this mixture over the turkey in the bag.
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.
Combine contents of vegetable seasoning packet and water in medium saucepan.
Add 1/4 cup butter and bring to a boil.
Reduce heat, cover and simmer 6 minutes.
Add stuffing crumbs and stir until moistened.
Cover, remove from heat and let stand 5 minutes. Blend in egg.
Heat 2 tablespoons butter in large skillet.
Spoon stuffing into skillet in 6 mounds; flatten to form thin patties. Brown on one side; turn, spread with relish and top with turkey slices.
Continue cooking to brown second side.
Serve with gravy.
Place gravy in skillet to warm.
Add turkey. simmer until heated through.
place on rolls. Can serve with cheese if desired.
Using the above ingredients, create turkey sandwiches!
Mix all ingredients except oil and Ranch dressing (or gravy) until well blended. Shape into 8 patties.
Heat oil in large skillet over medium heat, and add patties. Cook patties for 4 to 5 minutes each side or until golden brown on both sides.
Serve with a spoonful of ranch dressing or hot turkey gravy on top of each patty.
Heat oven to 350\u00b0F.
In a medium mixing bowl combine turkey through lemon juice. Add mayonnaise to moisten, add cheese and toss lightly. Adjust the salt and black pepper - to taste. Add any options, adjusting to taste.
Place mixture in a lightly buttered casserole dish and cover.
Bake for 20- 25 minutes or until heated through. Serve hot over biscuits or rice.
Or serve cold as a filling for Sterling's Seashell Sandwiches recipe (Recipe #50087).
Get a plate and put 1 piece of bread on it.
Stack the cheese, turkey, and lettuce in this order.
Dab 2 ounces of hot sauce on the top of the stack.
Add the other piece of bread and EAT!
nd pepper.
To make sandwiches: spread 1 1/2 tablespoons
etal blade - add garlic, celery, hot peppers, and the quartered onion
Spread each slice of bread with mayonnaise.
Put turkey, tomato and cheese on one slice of bread and top with the remaining slice.
Spread outsides of sandwiches with the softened butter.
On a hot griddle, grill sandwiches for 3-4 minutes on each side or until golden brown.