Open Face Turkey And Spinach On Garlic Toast Recipes

OPEN-FACED TURKEY SANDWICH

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.

OPEN-FACED HOT TURKEY SANDWICHES

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.

OPEN-FACE TURKEY BURGERS WITH POTPIE GRAVY

Steps:

• Combine the turkey with the fresh herbs, mustard, and salt and pepper and form 4 large patties.
• Heat a nonstick skillet with the oil over med-high heat and cook the burgers for 12-14 minutes, turning once, until firm and cooked through.
• Meanwhile, for the potpie gravy, heat a small saucepan over medium heat with the butter.
• When the butter melts, add the shallots, carrots, celery, and salt and pepper.
• Saute for 7-8 minutes, then sprinkle with the flour.
• Stir for 1 minutes, then whisk in the stock.
• Cook to thicken for 3-4 minutes, then stir in the peas and heat through.
• Toast the English muffins.
• Top each muffin half with a burger and potpie gravy and serve.

OPEN FACE TURKEY AND SPINACH ON GARLIC TOAST

Steps:

• Preheat oven to 425 degrees F.
• Place garlic bread on a baking sheet, bake 3 to 4 minutes until bottom is just beginning to brown; turn to other side, leaving on baking sheet. Set aside. Meanwhile, squeeze some of the liquid out of the spinach, leaving it moist but not wet; place in a medium skillet over medium heat. Add mushrooms, onions and garlic & herb seasoning; cook and stir until mushrooms are just tender, 5 minutes.
• Place 2 slices turkey on the toasted side of each slice of bread; top each with 1/4 cup spinach mixture, 1 tomato slice and 1 slice of cheese.
• Return to oven, bake 5 minutes or until cheese is melted and spinach is heated through. Serve immediately.