Slow-Cooked Turkey Sandwiches
- Ready In:
- 3hrs 15mins
- In a 3-quart crockpot, combine first 6 ingredients.
- Cover and cook on low for 3-4 hours or until onion and celery are tender and cheese is melted.
- Stir well before spooning onto buns.
Questions & Replies
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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!
I used leftover turkey from Thanksgiving. I followed the recipe exactly as written. This got mixed reviews at my house. I really liked it but everyone else thought it was OK, they thought that it needed some seasoning. They also thought it needed to be thinned out a bit with maybe some milk. This reminded me of tuna casserole without the noodles. We tried it on buns and just on a plate and I liked it plain. I served it with a side of peas and it tasted good mixed into the turkey mixture also. Made as a pressie for Twelve days of Christmas recipe swap
This is a dandy little recipe. I put everything in the crockpot and went out shopping for the day. When we came home exhausted it smelled soooo good and all that was left to do was to warm some buns and cook a side veggie. I used the low fat version of the soups and cheddar cheese as I did not have Velveeta. My guests thought it was excellent.