Ingredients:

1 package (2 pounds) turkey breast tenderloins

1/2 teaspoon rubbed sage

2 jars (12 ounces each) roasted turkey gravy

1 package (28 ounces) frozen home-style mashed potatoes

1/2 teaspoon poultry seasoning

1 teaspoon worcestershire sauce

6 slices white bread, toasted

paprika

Directions:

1. Place turkey in 3to 4-quart slow cooker. Sprinkle with sage. Top with gravy.

2. Cover and cook on low heat setting 8 to 10 hours.

3. About 10 minutes before serving, cook mashed potatoes as directed on package for 3 servings.

4. Remove turkey from cooker; place on cutting board. Cut turkey into 1/4-inch slices. Stir poultry seasoning and Worcestershire sauce into gravy in cooker.

5. Place 2 pieces turkey on each toast slice. Top with 1/4 cup mashed potatoes. Spoon gravy over potatoes. Sprinkle with paprika.

6. In place of potatoes, use stuffing. Use leftover mashed potatoes or Potato Buds® instant mashed potatoes in place of the frozen potatoes. Serve with a side of cranberry sauce.

Bon Appetit!