Italian Turkey Sandwichesslow Cooker Recipes

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ITALIAN TURKEY SANDWICHES



Italian Turkey Sandwiches image

I hope you enjoy these tasty turkey sandwiches as much as our family does. The recipe makes plenty, so it's great for potlucks. Plus, the leftovers are just as good. -Carol Riley, Ossian, Indiana

Provided by Taste of Home

Categories     Lunch

Time 5h10m

Yield 12 sandwiches.

Number Of Ingredients 8

1 bone-in turkey breast (6 pounds), skin removed
1 medium onion, chopped
1 small green pepper, chopped
1/4 cup chili sauce
3 tablespoons white vinegar
2 tablespoons dried oregano or Italian seasoning
4 teaspoons beef bouillon granules
12 kaiser or hard rolls, split

Steps:

  • Place turkey breast in a greased 5-qt. slow cooker. Add onion and green pepper. , Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender., Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 cup onto each roll. Freeze option: Place cooled meat and its juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 374 calories, Fat 4g fat (1g saturated fat), Cholesterol 118mg cholesterol, Sodium 724mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 49g protein. Diabetic Exchanges

SLOW-COOKED TURKEY SANDWICHES



Slow-Cooked Turkey Sandwiches image

These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out. -Diane Twait Nelsen, Ringsted, Iowa

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 18 servings.

Number Of Ingredients 7

6 cups cubed cooked turkey
2 cups cubed process cheese (Velveeta)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup finely chopped onion
1/2 cup chopped celery
18 wheat sandwich buns, split

Steps:

  • In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.

Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 680mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

MARIE'S TURKEY OSSO BUCCO



Marie's Turkey Osso Bucco image

A less expensive but equally as rich-tasting slow-cooker version of the traditional Osso Bucco. Do NOT use boneless turkey meat as the dark meat of the leg and thigh as well as the bones contribute greatly to the taste of the finished product. Osso Bucco is tradionally served over Risotto Milanese and this is wonderful that way; but it's just as good over saffron or plain white rice. Leftovers seldon occur, when they do...they are even tastier then the first day. This dish freezes superbly!

Provided by Callinectes Sapidus

Categories     One Dish Meal

Time 6h

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon dried thyme
2 whole turkey legs, cut at joints into drumsticks and thighs, skin removed (about 3-1/4 pounds total)
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery ribs, chopped
6 garlic cloves, minced, divided
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes with juice
1/4 cup fresh Italian parsley, finely chopped
1 teaspoon lemon zest, grated

Steps:

  • Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
  • Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
  • Makes 6 main-course servings.
  • Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.

Nutrition Facts : Calories 494.4, Fat 20.9, SaturatedFat 6, Cholesterol 193.1, Sodium 517.1, Carbohydrate 16.3, Fiber 3.4, Sugar 7.8, Protein 55.1

EASY CROCK POT ITALIAN TURKEY BREAST - OAMC



Easy Crock Pot Italian Turkey Breast - OAMC image

Easy crock pot recipe that requires a bit of prep but turns out delicious! I created this as an alternative to similar recipes that call for a bottle of Italian dressing, because I prefer to control the ingredients in my recipes. (Does anyone really want to ingest xanthan gum?) Shred the leftovers and use them in all manner of Italian and Mexican dishes! Notes: This recipe requires a large crock pot (I use a 6-qt one). Can be cooked from frozen but doesn't absorb the Italian seasoning as well (because seasonings must be sprinkled atop the skin), and may be difficult to get the lid on the crock pot tightly.

Provided by Elizabeth H.

Categories     Turkey Breasts

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 whole turkey breast, bone-in
3 tablespoons olive oil or 3 tablespoons canola oil
1/2 cup water
1/4 cup white wine vinegar
1 (1 ounce) packet Italian salad dressing mix (such as Good Seasons)

Steps:

  • Thaw turkey breast in refrigerator. Remaining prep can be done the night before cooking.
  • Wash breast and pat dry.
  • Set breast on cutting board, meaty side up. (Use dishtowels to help hold turkey breast upright, or get someone to hold it for you.).
  • Working from the bottom (pointy) end, use the handle of a wooden spoon or your fingers to separate skin from meat. Do not remove skin. When you are finished, skin should be attached around all sides but loose over the main portion of the breast.
  • Using your fingers or a spoon, sprinkle the dry Italian dressing mix underneath the skin onto the breast meat. Try for relatively even coverage, but don't obsess! The flavor will be well-absorbed throughout the breast.
  • Massage the skin to grind the seasoning mix into the meat as much as possible.
  • Using a meat fork, pierce the breast (through the skin) many times.
  • If prepping the night before, wrap breast and refrigerate. Otherwise, proceed to next step.
  • Rub olive or canola oil over skin of breast, massaging well.
  • Pour water and vinegar into crock pot.
  • Place turkey breast skin-side down in crock pot. If necessary, bend or break ribs in order to get lid on tightly. Do not use foil to hold breast upright, as the vinegar will react with the foil. If you have to position breast on its side, see step 13.
  • Cook on low setting for 8-10 hours or until a meat thermometer inserted in thickest part of breast registers at least 190°F.
  • If you had to position the breast on its side, turn breast over once halfway through cooking time OR for several minutes after cooking has finished, so that the top side can marinate in the juices.
  • Slice or shred and serve hot with your favorite side dish. Alternatively, cool and shred meat, freezing portions for later use (my favorite use for this recipe!).

Nutrition Facts : Calories 652.1, Fat 33.2, SaturatedFat 8.1, Cholesterol 245.3, Sodium 223.2, Protein 82.6

SLOW-COOKER OPEN-FACE TURKEY PARMIGIANA SANDWICHES



Slow-Cooker Open-Face Turkey Parmigiana Sandwiches image

Transform five simple ingredients into an Italian-style turkey sandwich filling.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 14

Number Of Ingredients 5

4 turkey thighs (about 3 1/2 pounds), skin removed
1 can (6 ounces) Italian-style tomato paste
1 can (15 ounces) Italian-style tomato sauce
14 slices frozen Parmesan-flavor Texas toast from two 11.25-ounce packages
2 cups shredded Italian-style cheese blend (8 ounces)

Steps:

  • Place turkey in 3 1/2- to 4-quart slow cooker. Top with tomato paste and tomato sauce.
  • Cover and cook on low heat setting 8 to 10 hours.
  • Remove turkey from cooker; place on cutting board. Remove bones using 2 forks; discard. Pull turkey into large chunks; gently stir into sauce in cooker.
  • Set oven control to broil. Place Texas toast on broiler pan rack. Broil with tops 4 to 6 inches from heat 1 1/2 minutes on each side or until golden brown. To serve, spoon about 1/2 cup turkey mixture over each toast slice and top with about 2 tablespoons cheese.

Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 100 mg, Fiber 2 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 630 mg

TURKEY CACCIATORE SANDWICHES



Turkey Cacciatore Sandwiches image

Try this take on Italian cacciatore, sandwich-style, made with slow-cooked turkey. Serve hot, on a roll slathered in pesto and topped with mozzarella.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 8

Number Of Ingredients 9

1 medium yellow bell pepper, sliced
1 medium onion, sliced
4 bone-in turkey thighs (about 3 pounds), skin removed
1 can (8 ounces) tomato sauce
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
8 Italian or French rolls, split
1/2 cup basil pesto
8 slices (1 ounce each) mozzarella cheese

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place bell pepper and onion in cooker; top with turkey. Mix tomato sauce, vinegar and Italian seasoning in small bowl; pour over turkey and vegetables.
  • Cover and cook on Low heat setting 7 to 8 hours.
  • Place turkey on cutting board. Use 2 forks to cut or break up turkey into thin pieces; discard bones. Return turkey to cooker. To serve, spread cut sides of rolls with pesto. Fill with turkey mixture, using slotted spoon; top with cheese.

Nutrition Facts : Calories 520, Carbohydrate 29 g, Cholesterol 100 mg, Fat 1/2, Fiber 2 g, Protein 42 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 810 mg, Sugar 3 g, TransFat 1/2 g

SLOW-COOKER ITALIAN TURKEY DINNER



Slow-Cooker Italian Turkey Dinner image

Add something flavorful to your family's Italian dinner tonight! Make this delicious slow cooked turkey and zucchini, mixed with tomato paste - a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 6

Number Of Ingredients 7

2 bone-in turkey thighs (about 1 1/2 lb), skin removed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
2 tablespoons tomato paste
2 cloves garlic, finely chopped
1 cup uncooked couscous
1 1/2 cups water
2 cups sliced zucchini

Steps:

  • In 3 1/2- to 4-quart slow cooker, place turkey thighs. In small bowl, mix tomatoes, tomato paste and garlic. Pour over turkey.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • About 25 minutes before serving, cook couscous in water as directed on package. Increase heat setting on slow cooker to High. Stir zucchini into tomato mixture. Cover; cook about 20 minutes longer or until zucchini is tender.
  • To serve, remove bones from turkey. Stir gently to break up turkey. Serve over couscous.

Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 100 mg, Fiber 2 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g

SLOW COOKER SHREDDED TURKEY SANDWICHES



Slow Cooker Shredded Turkey Sandwiches image

This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. In total, it only takes five ingredients to make the recipe! -Jacki Knuth, Owatonna, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 24 servings.

Number Of Ingredients 5

2 boneless skinless turkey breast halves (2 to 3 pounds each)
1 bottle (12 ounces) beer or nonalcoholic beer
1/2 cup butter, cubed
1 envelope onion soup mix
24 French rolls, split

Steps:

  • Place turkey in a 5-qt. slow cooker. Combine the beer, butter and soup mix; pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Shred meat and return to slow cooker; heat through. Serve on rolls.

Nutrition Facts : Calories 294 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKER ITALIAN TURKEY WRAPS



Slow-Cooker Italian Turkey Wraps image

Use your slow cooker to make tasty Italian tortilla roll-ups with turkey and cheese. They make great lunch leftovers, too!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h20m

Yield 8

Number Of Ingredients 8

2 turkey thighs (about 3 pounds), skin removed
1 jar (7 ounces) roasted red bell peppers, drained and coarsely chopped (1 cup)
2 medium onions, cut in half and sliced
1 teaspoon salt
2 cups Progresso™ chicken broth (from 32-ounce carton)
2 teaspoons Italian seasoning
8 flour tortillas (8 inches in diameter)
8 slices (1 ounce each) provolone cheese, cut in half

Steps:

  • Place turkey, bell peppers and onions in 4- to 5-quart slow cooker. Sprinkle with salt. Pour broth over turkey.
  • Cover and cook on Low heat setting 7 to 8 hours.
  • Remove turkey from cooker; place on cutting board. Shred turkey, using 2 forks. Stir turkey and Italian seasoning into mixture in cooker. Using slotted spoon to remove turkey mixture from cooker, fill each tortilla with about 2/3 cup turkey mixture. Top with cheese; roll up.

Nutrition Facts : Calories 525, Carbohydrate 54 g, Cholesterol 125 mg, Fiber 4 g, Protein 44 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 1450 mg

ITALIAN TURKEY SANDWICHES



Italian Turkey Sandwiches image

This is a great slow-cooker recipe and something different for a family gathering. This tastes like thanksgiving dinner anytime of year.

Provided by Chris from Kansas

Categories     Lunch/Snacks

Time 6h10m

Yield 10 serving(s)

Number Of Ingredients 8

5 1/2 lbs bone-in skinless turkey breast
1/2 cup chopped green pepper
1 medium onion, chopped
1/4 cup chili sauce
3 tablespoons white vinegar
2 tablespoons dried oregano or 2 tablespoons italian seasoning
4 teaspoons beef bouillon granules
11 kaiser rolls or 11 hard sandwich buns, split

Steps:

  • Place the turkey breast, green pepper and onion in a 5-qt. slow cooker coated with nonstick cooking spray.
  • Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables.
  • Cover and cook on low for 5-6 hours or until meat juices run clear and vegetables are tender.
  • Remove turkey with a slotted spoon, reserving cooking liquid.
  • Shred the turkey with two forks; return to cooking juices.
  • Spoon 1/2 cup onto each roll.

Nutrition Facts : Calories 479.8, Fat 4.5, SaturatedFat 1, Cholesterol 155, Sodium 800.3, Carbohydrate 36.6, Fiber 2.4, Sugar 2.8, Protein 68.3

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