Slow Cooker Turkey Hot Shot

pouring gravy over open faced turkey hot shot

Slow Cooker Turkey Hot Shot

Slow Cooker Turkey Hot Shot piles slow cooked turkey and gravy atop mashed potatoes and thick slices of garlic bread. The ultimate open faced sandwich.

Course Main Course

Cuisine American

Keyword open faced turkey sandwich, slow cooker turkey hot shot, turkey hot shot

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 248kcal

Author Jill McOwen

Equipment

1 Crock Pot Slow Cooker

Ingredients

2 lbs boneless, skinless turkey tenderloins
1 sweet onion
1/4 fresh lemon
1 sprig fresh thyme
1 can (26 oz) turkey broth or sub chicken broth
4 tbs unsalted butter
1/4 cup all-purpose flour
1 tsp salt
garlic bread or thick Texas-style toast
mashed potatoes

Instructions

Peel and slice the onion. Place the onion slices, 1/4 lemon and thyme in the bottom of a 6-quart slow cooker.
Place the turkey tenderloins on top of the onion, lemon and thyme. Top with the canned turkey broth (or chicken broth if you can't find turkey broth). Season with 1 teaspoon of salt.
Cook the turkey on HIGH for 4 - 5 hours or on LOW for 6 - 7 hours.
Remove the turkey and slice. Drain the broth to remove the onion, lemon and thyme.
Place the turkey back into the slow cooker set on warm. Cover with about 1/2 cup of the drained broth. Cover with lid of slow cooker until ready to serve.
Place a sauce pan on medium-high heat. Melt the butter in the pan and whisk in the flour until smooth. Cook for about one minute.
Slowly whisk in the remaining broth to the butter and flour mixture. Bring to a low boil then reduce heat to simmer. Cook, stirring often, until the gravy has thickened. Season the gravy to taste with salt and pepper.
For the hot shots - place garlic bread or Texas toast on a plate. Top with some of the sliced turkey. Top with mashed potatoes and gravy. Serve immediately.

Nutrition