OPEN-FACED TURKEY MELTS
Steps:
- Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds non-stick foil.
- In a medium bowl combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined.
- Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
- Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.
Nutrition Facts : ServingSize 1 open faced sandwich, Calories 263 kcal, Carbohydrate 16.5 g, Protein 28 g, Fat 10 g, SaturatedFat 2.5 g, Cholesterol 65 mg, Sodium 477.5 mg, Fiber 3.5 g, Sugar 6 g
TURKEY MORNAY
This recipe proves that leftover holiday turkey doesn't have to be lifeless! Liven up your extra turkey with a creamy Swiss cheese sauce and tender asparagus over toasted bread.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the butter, flour, salt and pepper over medium heat until smooth and butter is melted. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add Swiss cheese; stir until melted., Place bread in a shallow baking pan; top with the turkey, asparagus and about 1/2 cup sauce on each sandwich. Sprinkle with Parmesan cheese. Broil 4-6 in. from the heat for 4-6 minutes or until browned and bubbly.
Nutrition Facts :
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
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.
ORIGINAL HOT BROWN
This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.
Provided by BIKEMAMA96
Categories Meat and Poultry Recipes Turkey
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
- Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
- Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 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
OPEN-FACED TURKEY SANDWICH WITH MUSHROOM GRAVY
This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
- Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
- Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.
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.
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