Open-Faced Turkey & Mashed Taters

Open-Faced Turkey & Mashed Taters

This is AMAZING!

Ingredients:

1 (3 lb.) turkey breast, thawed and skin removed

¼ tsp. salt

¼ tsp. pepper

1 box (32 oz.) chicken broth

1 bay leaf

1 tsp. dried thyme

1 tsp. oregano leaves

1 envelope instant mashed potatoes

2 packets turkey gravy mix

6-8 slices of Texas Toast bread, toasted

Directions:

1. Place turkey breast in slow cooker. Pour chicken broth around it. Season turkey with salt, pepper, thyme and oregano. Add bay leaf to broth. Cover and cook on low for 7 hours.

2. Carefully remove turkey from slow cooker to a cutting board. Strain and reserve broth.

3. Place mashed potato granules in a medium bowl and ladle 1 ½ c. of the hot strained broth over the top. Whisk to blend, cover and set aside.

4. Combine 2 envelopes of gravy mix and 2 cups cold water in a small saucepan. Over medium heat bring to a boil and cook for 1 minute.

5. Cut turkey into slices.

6. Assemble the sandwich with bread on the bottom, then spread on mashed potatoes, top with a slice of turkey and drizzle with gravy.