Slow Cooker Turkey Hot Shot
Mouth-watering comfort food is what this slow cooker turkey hot shot is - garlic bread layered with homemade mashed potatoes, turkey breast and gravy.
Servings 6
Calories 527kcal
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
- 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 about 1/2 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.
- 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
Calories: 527kcal