Crock Pot Turkey Sandwiches

Lynne Seta

1 deboned whole turkey
1 diced onion
1/4 C diced celery
1 can cream of mushroom soup
1/4 tsp dill weed
salt & pepper
1 dozen Kaiser or onion type rolls

Remove the packaging and netting from a defrosted whole deboned turkey, and cut into 5 or 6 chunks. Place in crock pot. Add the onions and celery. "Frost" the top of the mixture with the can of cream of mushroom soup. Sprinkle the dill weed over the soup. Set on low for 10-12 hours, high for 6-8. Don't open the top until the minimum time has passed. Check for done by using a fork to see if the turkey will shred. If it does not do so easily continue cooking. If it does move on to the next step. Using two forks shred the turkey, while still in the crock pot. Mix the shredded turkey with the juices in the crock pot, and taste for seasoning (I generally add pepper at this time, but find the cream of mushroom soup usually adds enough salt for our family's taste). Serve the shredded turkey on Kaiser or other type of onion rolls. If there are any leftovers, the mixture is wonderful over rice or pasta the next day.

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