This was a staple of wintertime in our childhood home, so it feels a little wild that it's not posted on the blog yet. I'm sure I've texted Mum for the recipe many, many times over the years. Without further ado, the perfect thing to come home to on a cold winter day...creamy, warms-you-to-your-bones turkey and gravy. All of the Thanksgiving comfort, with much less of the fuss.
Turkey Breast (Easily found at Thanksgiving, these look like a mini turkey when wrapped up in the produce section. We use the boneless, skinless turkey breast. Buy a couple if you have the freezer space)
1 to 2 boxes of chicken or turkey broth
Sage
Pepper
1 can Cream of Mushroom soup
1/3 cup to 1/2 cup Cornstarch
Cold milk
Heat broth in crockpot until hot - enough broth + water to cover the turkey breast. Once hot, add the turkey breast, and sage and pepper (as desired). Add the cream of mushroom soup now, or later if you like. Cook on high for four to five hours, until meat is cooked through and easily shredded. Cooking for longer won't hurt, if you need, and once the meat is cooked through you turn to low heat. Once cooked, put cornstarch in a mug or bowl. Stir cold milk into cornstarch. Heat in microwave until thickened, stir well. This mixture is a roux, stir the roux into the broth in the crockpot until thickened into gravy as desired. Shred meat, serve meat and gravy over rice or mashed potatoes.
Food considerations: Could be gluten free, so long as you use gf broth and soup.
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