Dinner TBD
Crockpot Open Faced Turkey
Crockpot Open Faced Turkey with gravy, mashed potatoes, and Texas toast.
Ingredients
- 2-4 lbs turkey tenderloins or breasts (thawed)
- 3 jars turkey gravy (Heinz Turkey Gravy (or your favorite))
- 2 tbsp poultry seasoning (about; brand Pit Boss)
- 2-3 tbsp ground sage
- 1 tbsp ground thyme
- salt and pepper
- Texas toast
- paprika (for garnish)
- potatoes (to make mashed potatoes)
- butter (to make mashed potatoes)
- milk or cream (to make mashed potatoes)
Method
- 1
Place the thawed tenderloins in the Crockpot on low (6-8 hour setting).
- 2
Cover with the 3 jars of gravy.
- 3
Sprinkle with the poultry seasoning, sage, thyme, and salt and pepper.
- 4
Cover and check at the 2 hour and 4 hour marks.
- 5
About 4-5 hours in, it should be starting to fall apart; now you can start the potatoes.
- 6
Once mashed potatoes are made, set aside; toast and butter enough Texas toast slices to feed as many as you’re serving.
- 7
Once the turkey is shredding easily with a fork, it’s time to eat. (usually no more than 6 hours total depending on your Crockpot)
- 8
Place a piece of toast on a plate; pile on the warm mashed potatoes; and cover with a big ladle of the turkey and gravy.
- 9
Sprinkle with paprika and enjoy!