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Slow-Cooker Open-Face Turkey Parmigiana Sandwiches
turkey thighs (about 3 1/2 pounds), skin removed
can (6 ounces) Italian-style tomato paste
can (15 ounces) Italian-style tomato sauce
slices frozen Parmesan-flavor Texas toast from two 11.25-ounce packages
cups shredded Italian-style cheese blend (8 ounces)
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.
Skip the Texas toast and serve the turkey over cooked noodles.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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