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Shredded Turkey Sandwiches Recipe

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This recipe for Shredded Turkey Sandwiches, by , is from The Travis Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alice Bauman


1 Small Turkey (or two lg. chickens)
2 Cans Cream of Chicken Soup (10.4oz.)
2 Cans Cream of Celery Soup(10.4oz)
C. Finely Chopped Onion
1 C. Fresh Broth (reserved after baking.) More if needed.
1 tsp. Garlic Pepper (more to taste)
Salt and Pepper to taste (Remember if you season your meat before roasting to adjust
for taste.

1. Roast turkey until fully cooked (I season with asst. spices, a stick of butter & water. )
2. Cool and pull meat from bones, shredding meat discarding all fat, dark spots etc..
3. Put shredded meat in a crock pot. (Turkey can be roasted, & shredded & kept in freezer until needed.)
4. In a deep dish mix soups, broth, onion & seasonings.
5. Combine soup mixture with meat cook for several hours until hot and thickened.
6. If mixture becomes dry add more broth as needed to keep meat moist. I also add more seasoning
as mixture cooks to get the desired flavor.
7. If mixture is not thick enough you can add crushed crackers.
Adding too many crackers makes for a mushy texture. We prefer ours without crackers.

Personal Notes:
Personal Notes:
This mixture freezes well. Always save the broth from roasting meats and put in bags or freeze in ice cube trays to place in bags to use when making recipes requiring broth. Homemade broth is much richer in taste and adds natural seasoning.




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