Slow-Cooked Turkey Sandwiches

READY IN: 3hrs 15mins
Recipe by mydesigirl

From Taste of Home. Sounds great!

Top Review by Michelle S.

This is a fantastic way to use leftover turkey. I had about a cup leftover shredded in turkey gravy that I threw in as well. A nice blend of dark and light meats. I decided to saute the celery and onion in a little butter until just softened before adding and I had about 2 tablespoons of diced pimento to use, so that when in as well. I added a little Paula Deens house seasoning, garlic powder and poultry seasoning. I was a little short of 2 cups velveeta so about 3/4 c. of sharp shredded cheddar went in as well. I served these over buttered toasted buns and they were fantastic!!! I have MORE than enough to freeze for quick weeknight dinners or weekend lunches. I am going to buy BIG turkeys from now on, just so I can have leftovers to make this!

Ingredients Nutrition

  • 6 cups cooked turkey, cubed
  • 2 cups cubed Velveeta cheese
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 12 cup onion, finely chopped
  • 12 cup celery, chopped
  • 22 whole wheat buns, split

Directions

  1. In a 3-quart crockpot, combine first 6 ingredients.
  2. Cover and cook on low for 3-4 hours or until onion and celery are tender and cheese is melted.
  3. Stir well before spooning onto buns.

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