Open Face Turkey And Spinach On Garlic Toast Recipes

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes., Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green onions, garlic, rosemary and thyme; cook and stir 1 minute. Remove from heat. Stir in turkey, spinach, cheese, gravy, salt and pepper., Unfold puff pastry; cut each sheet into four squares. Transfer to greased baking sheets. Spoon turkey mixture onto center of each square. In a small bowl, whisk egg and water; brush over edges of pastry. Fold one corner of dough diagonally over filling, forming triangles; press edges with a fork to seal. Brush tops with egg mixture. Bake 12-14 minutes or until golden brown., Meanwhile, in a small saucepan, combine cranberry sauce and orange juice. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened. Stir in orange zest. Serve with turnovers.

Steps:

• Melt margarine in large nonstick skillet over medium-high heat. Add onion; cover and cook 4 to 6 minutes or until onion is tender and lightly browned, stirring occasionally.
• Add turkey and gravy; cook until thoroughly heated, stirring occasionally.
• To serve, place 1 slice of bread on each individual plate. Top bread with turkey and onion mixture.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
• Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
• Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
• Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
• Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
• Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.