HOT TURKEY SANDWICH
Hot turkey sandwich. The easiest way to prepare turkey leftovers, as an open-faced sandwich, topped with leftover turkey and gravy.
Provided by Elise Bauer
Categories Sandwich Sandwich Turkey Turkey Leftovers
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Heat gravy in a skillet until bubbly: If the gravy is too thick, thin with a little stock or water.
- Add pieces of sliced cooked turkey meat to the gravy: Coat with the gravy on all sides and heat until the meat is heated through.
- Arrange a slice of bread on a plate: Rustic French or Italian loaf would work great. Top with sliced turkey and gravy.
Nutrition Facts : Calories 352 kcal, Carbohydrate 14 g, Cholesterol 172 mg, Fiber 1 g, Protein 52 g, SaturatedFat 2 g, Sodium 466 mg, Sugar 1 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 g
OPEN-FACE TURKEY SANDWICH
An open-face turkey sandwich is the perfect meal to make with holiday leftovers.
Provided by Debby Mayne
Categories Chicken and Turkey
Time 15m
Number Of Ingredients 3
Steps:
- Put the gravy in a small saucepan. Heat it on medium until it is hot.
- Place the bread or toast on a plate.
- Layer the turkey on top of the bread.
- After the gravy is hot, drizzle the gravy over it.
Nutrition Facts : Calories 508 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 51 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 4892 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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 TURKEY SANDWICH
It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. -Carol Hull, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 488 calories, Fat 24g fat (13g saturated fat), Cholesterol 135mg cholesterol, Sodium 917mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 3g fiber), Protein 32g protein.
WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat a medium skillet over medium high heat.
- Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
- Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
- Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
- Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
- Preheat a second skillet over medium heat to prepare turkey and gravy.
- Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
- Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
- Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
- Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.
STUFFING WAFFLE OPEN-FACED LEFTOVER TURKEY SANDWICH (AKA THE GREATEST LEFTOVER THANKSGIVING SANDWICH IN THE WORLD OF ALL TIME)
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 10
Steps:
- Preheat a waffle iron. I use a mini, round waffle maker, that works best for stacking.
- In a large mixing bowl, add 1/2 cup of the stock to the stuffing at a time until the mixture is wet but not liquid; it should have the consistency of meatball mix and should be able to be rolled into a ball.
- Lightly oil or spray a waffle iron and, depending on shape/size of mold, place a nice-size disc of wet stuffing onto the hot waffle iron. Cook until golden brown and crispy, 5 to 6 minutes. Remove and repeat if leftover stuffing mix remains.
- Heat the gravy in a small saucepot. Take off the heat and place slices of the cold turkey in the hot gravy to reheat and rehydrate.
- Make a tower with a layer of the stuffing waffle schmeared with cranberry sauce. Top with a couple slices of warm gravy-kissed turkey, then a nice sprinkling of crispy bacon. Top with a single sunny-side up egg and garnish with the crispy sage, sea salt and cracked black pepper.
OPEN-FACE TURKEY SANDWICH
Make the most of your Thanksgiving leftovers with our Open-Face Turkey Sandwich. Our Open-Face Turkey Sandwich is topped off with a cheesy drizzle.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Top each slice of bread with mashed potatoes, cranberry sauce and 2 slices of turkey.
- Microwave VELVEETA and milk in microwavable bowl on HIGH 1 to 2 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over sandwiches.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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.
OPEN FACED SAVORY HOT TURKEY SANDWICHES
I was surprised I hadn't shared this recipe yet. We have this several times a year. Though it calls for sliced cooked turkey I usually use deli turkey sliced for sandwiches. You can use packaged. turkey gravy mix prepared directly in the skillet. Easily doubles, we love poultry seasoning so I always add more than whats listed.
Provided by lets.eat
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet melt the butter, add the vegetables with the poultry seasoning.
- Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
- Stir in the gravy, heat to boiling.
- Add the turkey. Heat through.
- Arrange turkey and gravy on the toast.
Nutrition Facts : Calories 627.5, Fat 33.6, SaturatedFat 17.8, Cholesterol 150.3, Sodium 1472.1, Carbohydrate 38.1, Fiber 3.1, Sugar 4.8, Protein 41.8
OPEN-FACE GARDEN TURKEY SANDWICHES
Enjoy these delicious turkey sandwiches topped with vegetables and cheese that are ready in just 15 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook frozen stir-fry vegetables in skillet 3 to 5 minutes, stirring frequently, until tender. Remove vegetables from skillet.
- Cook turkey as directed on package in same skillet until light golden brown and no longer pink in center. Remove from heat.
- Top each turkey slice with vegetables and cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Spread sandwich spread on bread. Top each slice with turkey topped with vegetables and cheese.
Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 95 mg, Fiber 4 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 410 mg
OPEN FACE HOT TURKEY SANDWICH (LOW FAT)
This is a tradition to have at my mom and dad's home after we have had a turkey dinner during the Holidays. I hope you enjoy it as much as we do. Very easy!
Provided by Miss Diggy
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat up your gravy.
- Place the turkey on the slice of bread, and then pour the warmed gravy (about a 1/4 cup) on top of it .
- Serve, with a knife and fork, with leftover stuffing, or whatever you want. Enjoy.
Nutrition Facts : Calories 309.2, Fat 6.3, SaturatedFat 1.9, Cholesterol 1.4, Sodium 2665.1, Carbohydrate 53.8, Fiber 2.2, Sugar 2.1, Protein 9
OPEN-FACE TURKEY AND SWISS SANDWICHES
These open-face sandwiches are so hearty you don't need two layers of bread! Get out the smoked turkey breast and Swiss cheese and let's get started.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Spread bread with dressing; place, cut sides up, on baking sheet. Top with meat and cheese.
- Broil, 4 inches from heat, 2 min. or until meat is heated through and cheese is melted.
- Top with remaining ingredients. Cut each sandwich in half to serve.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
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
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