Prep 0 mins
Cook 8 hrs
Source: christi (Copykat)
- 59.14 ml onion, chopped
- 118.29 ml butter
- 566.99 g cream of mushroom soup
- 473.18 ml chicken broth
- 473.18 ml stuffing cubes
- 680.38 g turkey, cooked and cut up
- Saute onions in butter.
- Add soup and broth and stuffing; stir over medium heat a few minutes.
- Stir in turkey.
- Put in crock pot and cook on low 8 hours.
- Serve on buns.
These are REALLY good...especially for turkey and dressing fanatics. After reading the other review, I sprayed the crock-pot with non-stick spray and didn't have any trouble with the food sticking to the pot. I do think that 8 hours is a bit longer than needed to be in the crock pot, but the crock is a good way to heat up the large amoount of food together, and made for a great "sloppy joe" consistency.
This was a knife and fork sandwich! (My favorite kind!) I used leftover turkey breast from last night's dinner and it worked perfectly. I also used 1 can of chicken broth and 1 cup of turkey broth from last night. I had to sub a can of cream of celery for 1 of the cans of cream of mushroom because all I had was 1 can of mushroom soup. I only gave this 4 stars because I really don't see what the point of the crock pot was. I had it in the crock for 3 hours on low and it was starting to stick to the bottom. It had the same texture as when it was in the skillet. I'll make this again without the crock pot. Thanks so much for posting! Made for My 3 Chefs '08.