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© Meredith Corporation. All rights reserved. Used with permission.
Place frozen vegetables in a 3 1/2- or 4-quart slow cooker. Add turkey (or chicken). In a small bowl, combine gravy and dried thyme. Pour over mixture in cooker.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.
If using Low, turn to High. Drop mashed potatoes by tablespoons into eight small mounds on top of mixture in the slow cooker. Cover and cook for 10 minutes more. If desired, sprinkle each serving with fresh thyme.