It’s been cold and rainy here in Michigan – fall is definitely here. I start to crave more hearty, comforting meals, but time is still an issue. Hence it’s time to bust out the slow cooker. I decided to make an open-faced turkey sandwich the other day and it was so fast and easy! This is a mishmash of various recipes I found online. Of course, it’s mandatory that it be served with mashed potatoes.
- 2 1/2 lbs turkey tenderloins
- 4 cups (1 box) chicken broth
- salt and pepper to taste
- Hearty bread, such as Nature’s Pride Healthy Multi-Grain
- 2 or more cloves garlic, minced
- 6 large potatoes
- sour cream
1. Put the turkey tenderloins in a large slow cooker. Cover with chicken broth. Cook on low for 7-9 hours.
2. Remove turkey from broth and shred with a fork.
3. To make gravy, dissolve a few Tablespoons of flour into a cup of water; bring a few cups of the chicken broth to a boil; add the flour water; lower heat and simmer until desired thickness.
4. To make mashed potatoes, cut potatoes into pieces and boil in water for about 20 minutes or until a fork can easily pierce them. Drain and mash with a potato masher, adding any remaining chicken broth or milk and sour cream, plus the garlic.
The Verdict: Both DH and I really loved the nuttiness of the multigrain bread under the turkey and mashed potatoes. It added a bit of texture and flavor to an otherwise bland dish. DH also added cheese to the top of his. Although this is traditionally made with white bread, the added health benefits and flavor are definitely worth using a heartier bread!
FYI Nature’s Pride Bread contains no artificial flavors, colors, or corn syrup. Plus, it’s seriously yummy.
By the way, visit Nature’s Pride on Facebook to enter the Bread for No Bread contest to win FREE bread for a month!