Using the above ingredients, create turkey sandwiches!
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.
rying pan and fry the turkey for 4-5 mins, turning
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.
Cut rolls crosswise in half.
Mix condiments together (Mustard and Mayonnaise for Turkey, Mayonnaise and Garlic Powder) and spread cut sides of rolls.
Cut cheese slices to size.
Fill rolls evenly with meat, cheese, lettuce and tomatoes.
Secure each sandwich with long wooden toothpick.
Stack on large platter. Cover and refrigerate until served.
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.
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.
he way through for four sandwiches. Spread margarine on the inside
Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
You can top it with your choice of cheese if you want and spoon into buns just before serving.
Enjoy.
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!
Heat oven to 400\u00b0.
Spread bread with cranberry sauce.
Place slices on baking sheet; top each slice with turkey.
Beat egg whites and mustard until stiff; fold in mayonnaise.
Spread mixture evenly over turkey.
Bake for about 10 minutes, or until topping is golden brown.
Serve hot.
Makes 6 sandwiches.
Mix the sauce ingredients together (this might take a few minutes to get the preserves completely broken down into the other liquids). Put the turkey, cheese, and lettuce on the rolls (or your other bread of choice), then add the sauce liberally. Put the sandwiches together and enjoy!
blender. Combine puree and turkey in a dutch oven; season
Place turkey (or turkey breast) and all other ingredients
nd pepper.
To make sandwiches: spread 1 1/2 tablespoons
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.
Place the turkey breast, green pepper and onion in a 5-qt. slow cooker coated with nonstick cooking spray.
Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables.
Cover and cook on low for 5-6 hours or until meat juices run clear and vegetables are tender.
Remove turkey with a slotted spoon, reserving cooking liquid.
Shred the turkey with two forks; return to cooking juices.
Spoon 1/2 cup onto each roll.
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.