Turkey sandwich

<b>Open-face turkey sandwich</b><br>
<br>
Prep: 5 minutes<br>
Makes: 1 sandwich<br>
<br>
<b>Ingredients:</b><br>
1 slice crusty country bread or 1 dinner roll, halved<br>
Some leftover turkey, warmed<br>
Cranberry sauce or relish<br>
<a class="taxInlineTagLink" id="PLGEO00000030" title="Turkey" href="/topic/international/turkey-PLGEO00000030.topic">Turkey</a> gravy, warmed (or make our turkey mushroom gravy)<br>
Fresh parsley sprigs<br>
<br>
<b>Assemble:</b> <br>
Place bread or split roll on a plate; top with turkey as you like, interspersing pieces or slices with cranberry sauce or relish. Pour a generous amount of gravy over all. Top with parsley. Enjoy hot, with a knife and fork.<br>
<br>
<i>Turkey mushroom gravy: </i><br>
Heat 2 tablespoons extra-virgin olive oil in a large skillet; add 2 finely chopped shallots. Season with a pinch of salt; cook, stirring occasionally, until shallots soften, 5 minutes. Add 8 ounces sliced mushrooms. Stir to coat; season with salt. Cook until mushrooms have given up their water and are browned, about 10 minutes. Transfer mushroom-shallot mixture to a bowl. Melt 2 tablespoons butter in the skillet over medium-high heat. Add 2 tablespoons flour, stirring to combine and prevent lumps; cook over low heat until golden brown. Add 2 cups hot turkey broth, stirring to blend; heat to a gentle boil to thicken. Stir in mushroom-shallot mixture and freshly ground pepper to taste; heat through. Taste for seasonings.

( Photo by Bill Hogan )

Open-face turkey sandwich

Prep: 5 minutes
Makes: 1 sandwich

Ingredients:
1 slice crusty country bread or 1 dinner roll, halved
Some leftover turkey, warmed
Cranberry sauce or relish
Turkey gravy, warmed (or make our turkey mushroom gravy)
Fresh parsley sprigs

Assemble:
Place bread or split roll on a plate; top with turkey as you like, interspersing pieces or slices with cranberry sauce or relish. Pour a generous amount of gravy over all. Top with parsley. Enjoy hot, with a knife and fork.

Turkey mushroom gravy:
Heat 2 tablespoons extra-virgin olive oil in a large skillet; add 2 finely chopped shallots. Season with a pinch of salt; cook, stirring occasionally, until shallots soften, 5 minutes. Add 8 ounces sliced mushrooms. Stir to coat; season with salt. Cook until mushrooms have given up their water and are browned, about 10 minutes. Transfer mushroom-shallot mixture to a bowl. Melt 2 tablespoons butter in the skillet over medium-high heat. Add 2 tablespoons flour, stirring to combine and prevent lumps; cook over low heat until golden brown. Add 2 cups hot turkey broth, stirring to blend; heat to a gentle boil to thicken. Stir in mushroom-shallot mixture and freshly ground pepper to taste; heat through. Taste for seasonings.

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