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.
Photo by Bill Hogan
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