BLUE PLATE OPEN-FACED TURKEY SANDWICH
Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. -Chris Schwester, Divide, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.
Nutrition Facts : Calories 361 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1462mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
OPEN-FACED HOT TURKEY SANDWICHES
Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.
Provided by Sam Sifton
Categories sandwiches, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
- Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
- Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
- Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
- To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.
HOT BROWN
The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.
Provided by Sara Bonisteel
Categories dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
- Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
- Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
- Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
- Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
- Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.
OPEN-FACE TURKEY MORNAY
From Sandra Lee's Money Saving Meals. This is a great clean out the fridge recipe. The sauce is the key, you can use any left over meat/veggie combo you have on hand. Try grilled, sliced zucchini in place of asparagus (much cheaper) or deli ham instead of the canadian bacon.
Provided by gcholewa
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with foil. For Mornay sauce, in a saucepan, combine broth and butter over medium heat; whisk in Alfredo sauce mix. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add 1 1/4 cups of the Swiss cheese, stirring just until melted. Remove from heat. Divide sliced turkey among split English muffins. Top with Canadian bacon, tomato, and asparagus; place on a baking sheet. Spoon the Mornay sauce over; top with the remaining 1/2 cup swiss cheese. Bake in preheated oven about 20 minutes or until heated through and cheese is bubbling and just starting to brown.
Nutrition Facts : Calories 494.1, Fat 24.7, SaturatedFat 14, Cholesterol 87.2, Sodium 1223.2, Carbohydrate 35.5, Fiber 4.5, Sugar 5, Protein 34.4
TURKEY MORNAY
An easy and elegant way to use up leftover turkey! Adapted from Busycooks. New England, Canada, Mid Atlantic Mid West
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a heavy saucepan. Add onion and cook, stirring until tender, about 5 minutes.
- Sprinkle in flour, stirring until mixture bubbles. Cook for about 1 minute. Add the chicken broth and cream, stirring well with a wire whisk. Bring to boiling, cook 2 minutes.
- Remove from heat and stir a small amount of the sauce into the egg yolks to heat and temper.
- Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly.
- Remove from heat and stir in cheeses. Stir until smooth and nicely melted.
- Place sliced turkey or chicken on each split and toasted English muffin.
- Pour sauce over each one.
- Sprinkle with more cheese, if desired, and broil 2-3 minutes until lightly browned and bubbly. Watch carefully while broiling so it doesn't burn! Enjoy!
Nutrition Facts : Calories 599.2, Fat 34.6, SaturatedFat 19.6, Cholesterol 235.6, Sodium 792.3, Carbohydrate 34.5, Fiber 2.5, Sugar 3.8, Protein 36.8
HOT TURKEY AND GRAVY OPEN-FACED SANDWICHES
Dinner ready in 15 minutes! Enjoy these open-faced sandwiches topped with turkey - a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 270, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 3 g
OPEN-FACE TURKEY MORNAY
If you are looking for something to eat with the leftover turkey from Thanksgiving, here is a delicious sandwich. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Line a rimmed baking sheet with foil; set aside.
- For Mornay sauce, combine broth and butter over medium heat in medium-size saucepan.
- Whisk in Alfredo sauce mix.
- Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium; simmer for 2 minutes.
- Add 1 1/4 cups of the Swiss cheese, stirring for about 8 minutes or until melted.
- Remove from heat and set aside.
- Place split English muffins on prepared baking sheet.
- Divide turkey among muffin bottoms.
- Stack with Canadian bacon and tomato slices.
- Top with about 1 cup of the Mornay sauce; reserve remaining sauce for another use.
- Sprinkle with remaining 1/2 cup Swiss cheese.
- Bake tops and bottoms at 350 degrees for 30 minutes or until stacked bottoms are heated through, cheese is bubbly and tops are toasted.
- Place muffin tops on sandwiches and serve.
Nutrition Facts : Calories 577.4, Fat 26.9, SaturatedFat 14.7, Cholesterol 139.5, Sodium 868.7, Carbohydrate 31.2, Fiber 2.5, Sugar 4, Protein 51.8
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