Slow Cooked Turkey Sandwiches

by Miss Jessica C.

• 6 cups cubed or shredded cooked turkey
• 2 cups cubed process cheese (Velveeta)
• 1 can (10 ¾ oz.) Cream of Chicken Soup, undiluted
• 1 can (10 ¾ oz.) Cream of Mushroom Soup, undiluted
• ½ cup finely chopped onion
• ½ cup chopped celery
• 22 wheat sandwich buns, split

In a 3-quart slow cooker, combine first six ingredients. Cover and cook on low for 3-4 hours or until onion and celery are tender and cheese is melted. Stir before spooning onto buns. Yield: 22 servings.

Miss Jessica C. enjoys many activities, but the main things include sewing, harp, photography, reading and blogging. However, with all those personal “diversions” the Lord has been teaching her, she feels that they are insignificant when compared with his work and calling as a daughter and sister. You can read more about her at Seasons of a Heart.