My son’s preschool teacher shared her super simple method for preparing a big turkey dinner for a crowd that requires almost no work – I’ve tweaked a few ingredients to make the all-time easiest turkey dinner you could ever imagine with a flavor that is out of this world!
Shredded turkey that is juicy and packed with flavor, cooked in gravy and served alongside mashed potatoes or even in a dinner roll – we serve this at Friendsgiving, as a new baby meal train dish, or for neighbor meals!
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Turkey and gravy over mashed potatoes was a popular and beloved lunch item in many school cafeterias, eliciting fond memories for generations of students. This savory, hearty and comforting combination continues to be enjoyed by kids and adults alike. Let’s take a closer look at the history and enduring appeal of turkey and gravy served over creamy mashed spuds.
A Blast from the Cafeteria Past
For those who attended public school from the 1960s to the 1990s, images of laminate trays loaded with square pizza, tater tots and sloppy joes may come to mind Among the most popular offerings was turkey and gravy ladled over smooth mashed potatoes This simple yet satisfying meal-in-one was a lunchroom staple, often served around Thanksgiving but also frequently featured throughout the fall and winter months.
Many school lunch recipes were developed to be inexpensive, easy to make in large batches and appeal to young palates. Turkey and gravy over mashed potatoes checked all these boxes. With its kid-friendly flavors, soft textures and built-in comfort factor, it’s no wonder why eager students would load up on this cafeteria classic.
Regional Variations
Like many dishes, turkey and gravy over mashed varied slightly depending on the region In some Midwestern and Southern states, the turkey was shredded or chopped, creating a consistency akin to a thick stew or hash This preparation was sometimes nicknamed “turkey slop.”
On the East Coast, slices or chunks of turkey breast were often used, maintaining the integrity of the sliced meat. The gravy also ranged from a thin, turkey-infused brown sauce to a thick, creamy peppery gravy. Regardless of the exact preparation details, the core components remained deliciously consistent.
Made with Leftovers
Turkey and gravy over mashed was not only a lunchroom staple, but also a delicious way for school kitchens to creatively reuse leftovers. As a nod to the approaching Thanksgiving holiday, schools would often serve a special turkey lunch the day before break. And what better way to use up the excess cooked turkey? Combine it with a simple, savory gravy and ladle it over ubiquitous mashed potatoes. Resourceful, economical and yummy!
Universal Kid Appeal
Turkey and gravy over mashed potatoes has an inherently kid-friendly flavor profile. Turkey offers a mild, meaty base with broad appeal. Gravy enhances flavor and moisture. And what child doesn’t love mashed potatoes, creamy comfort food at its finest? The soft textures and rich savory flavors create an approachable, craveable meal for even picky eaters. It’s no wonder cafeteria workers reported that this lunch was almost always a big hit.
A Nostalgic Adult Treat
For many adults, reminiscing about school lunch conjures up these special meals that one looked forward to with anticipation. And turkey and gravy served over buttery mashed potatoes represents the ultimate nostalgic school lunch. When former students replicate this classic cafeteria recipe at home, it brings back waves of school-day memories. It may not be haute cuisine, but it’s delicious comfort food made from simple, real ingredients.
Easy to Recreate Anytime
One of the best aspects of turkey and gravy over mashed potatoes is that it’s easy to recreate anytime. Don’t reserve it just for Thanksgiving leftovers. With some ground turkey, chicken broth, flour, spices and instant potatoes, you can prepare this lunchroom classic without much fuss. You can even streamline it further by using a can or jar of prepared gravy. Serve it on a divided plate or arrange it buffet-style in a slow cooker to keep it hot and ready to eat.
A Consistent Crowd-Pleaser
If you’re cooking for fussy eaters, turkey and gravy over mashed potatoes is a safe bet to please everyone at the table. It offers familiar flavors and a pleasing texture combination that appeals to both kids and adults. The gravy can be prepared mild or spicy to suit different palates. Add a vegetable side dish and dinner is done!
So next time you need a simple dinner idea that feels a little nostalgic, consider whipping up a batch of turkey and gravy over creamy mashed potatoes. Just like the school cafeteria version, it’s sure to satisfy and comfort. A timeless recipe, rediscovered.
How Make Slow Cooker Turkey In Gravy
To make this recipe, you will need:
- Turkey breast. Wer’re going to slow cook a turkey breast in gravy, and then shred it and cook more for perfect, never-dry, juicy turkey that is hearty and rich.
- Celtic sea salt. Use a high quality salt whose flavor you like.
- Cracked pepper. I crack pepper freshly so the flavor is better – pepper that is ground before you use it often loses flavor, so try to crack it fresh just before using.
- Oregano. You can use fresh or dried oregano for this recipe to bring a woodsy, citrussy kick to your turkey that helps balance out the buttery gravy flavor and enhance the lightly sweet turkey meat.
- Cilantro. Cilantro has an herbal, light, earthy flavor that is great with turkey – but some people can’t eat cilantro because it tastes like soap to them! If you don’t like cilantro, you can swap for parsley, or skip it all together.
- Rosemary. Rosemary has a woody, pine-like flavor and amazing aroma that enhances turkey’s flavor and gives it more dimension.
- Paprika. Paprika brings out a smoky, lightly sweet flavor to turkey as well as a bit of a deeper red color to your gravy to make your dinner look as great as it tastes!
- Gravy. You can use canned gravy, packets of gravy made according to it’s directions, or make your own gravy – whatever you want to use works just fine for this recipe, as it will taste great! Honestly, I don’t love the flavor of gravy from a jar, but in this recipe, it works really well as it cooks with the turkey in the slow cooker.
- Prep. In a large crockpot, drizzle oil at the bottom to prevent sticking.Season turkey but rubbing herbs onto the skin. Roll up two sheets of aluminum foil into balls. Place the balls of foil on each side of the turkey, propping it up so the bony cavity is at the bottom and the fat is up top (this helps baste the bird in it’s own juices).
- Cook. Cover and cook on high two hours. Remove foil. Add one package (or packet’s worth) of gravy. Add cover back and cook another two hours.
- Shred. When turkey is 175 degrees internally, and a bright opaque white, remove skin and shred with forks. Remove bones and carcass from slow cooker.
- Simmer. Add additional gravy to slow cooker and let simmer on low until ready to be served.
- Serve! Great over mashed potatoes, in sandwiches, over rice, or on it’s own!
Slow Cooker Turkey In Gravy Recipe Tips and FAQs
This slow cooker turkey is great because it is so simple – it isn’t much work for a delicious dinner! This turkey in gravy recipe is perfect if you don’t have many guests coming over – it is simple, foolproof, and so delicious!
Plus you don’t need any previous cooking experience for a delicious homemade Thanksgiving dinner. We love the flavor of shredded turkey – it is loaded with gravy and amazing with mashed potatoes, brussels sprouts, soft dinner rolls, and cranberry salad!
This recipe uses a simple trick to shred turkey – a stand mixer!
We recommend shredding turkey breast by placing it in a stand mixer with the paddle attachment while steaming hot – start with a low speed to start breaking the meat apart, and work up to a medium speed. It will only take about 30-40 seconds to shred turkey in stand mixer. If you do not have a stand mixer, you can use forks to pull at the meat and shred it.
This trick also works with pulled pork, shredded chicken, and other pulled meats.
Turkey is fully cooked when a thermometer reads 180 degrees in the thigh and 170 in the breast.
We love cooking turkey in a slow cooker in gravy – it keeps the turkey moist, juicy, and delicious – no dry turkey breast meat!
For a family of four, get a turkey breast of around 2-3 pounds, uncooked. When planning Thanksgiving dinner, we go off uncooked turkey weight to plan how much meat to serve per person, so you know how much to buy. For a bone-in turkey breast, plan on 1 pound of uncooked turkey breast meat per person. For boneless turkey breasts, plan on 1/2 pound of uncooked turkey breast per person. You’ll want an extra pound, uncooked, for seconds or leftovers, depending on your guests.
If the gravy is too thin, you can mix a small amount of cornstarch with cold water to create a slurry, then stir it into the hot gravy. Simmer for a few minutes until it thickens.
Yes, you can substitute chicken breasts or even pork loin for the turkey. Adjust the cooking time accordingly based on the type and size of the meat.
Turkey Mash aka: “Turkey Slop” | 15 Minute Meal
FAQ
Can you eat mashed potatoes with gravy?
What are school mashed potatoes made of?
Why is mashed potatoes eaten on Thanksgiving?
What can you put on mashed potatoes other than gravy?