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.
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.
TURKEY TACOS RECIPE BY TASTY
Here's what you need: oil, lean ground turkey, taco seasoning, salt, pepper, canned diced tomato
Provided by Swasti Shukla
Categories Lunch
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat a skillet over high heat. Once hot, add oil to coat the bottom of the pan.
- Add the ground turkey and break apart with a spatula.
- Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through.
- Stir in the tomatoes. Bring to a gentle simmer for about 5 minutes and remove from heat.
- Assemble tacos with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 152 calories, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 11 grams, Sugar 4 grams
OPEN-FACED TURKEY TACOS
Alice Jenne of Marengo, Illinois likes to serve this filling ope-faced tortilla with a side of cold applesauce. "If you like things spicy, simply add more salsa," she suggests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; cook and stir until heated through. Spread 1/2 cup turkey mixture over each tortilla. Top with lettuce, tomatoes, peppers and sour cream.
Nutrition Facts : Calories 265 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 674mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges
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.
OPEN-FACED TURKEY TACOS
Alice Jenne of Marengo, Illinois likes to serve this filling ope-faced tortilla with a side of cold applesauce. 'If you like things spicy, simply add more salsa,' she suggests.
Provided by Allrecipes Member
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; cook and stir until heated through. Spread 1/2 cup turkey mixture over each tortilla. Top with lettuce, tomatoes, peppers and sour cream.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 32.7 g, Cholesterol 38.3 mg, Fat 6.5 g, Fiber 5.4 g, Protein 15.3 g, SaturatedFat 1.7 g, Sodium 756.8 mg, Sugar 6.7 g
OPEN-FACED TURKEY TACOS
Alice Jenne of Marengo, Illinois likes to serve this filling ope-faced tortilla with a side of cold applesauce. 'If you like things spicy, simply add more salsa,' she suggests.
Provided by Allrecipes Member
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; cook and stir until heated through. Spread 1/2 cup turkey mixture over each tortilla. Top with lettuce, tomatoes, peppers and sour cream.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 32.7 g, Cholesterol 38.3 mg, Fat 6.5 g, Fiber 5.4 g, Protein 15.3 g, SaturatedFat 1.7 g, Sodium 756.8 mg, Sugar 6.7 g
OPEN-FACED TURKEY TACOS
Make and share this Open-Faced Turkey Tacos recipe from Food.com.
Provided by jovigirl
Categories One Dish Meal
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain.
- Add beans and salsa; cook and stir until heated through.
- Spread 1/2 cup turkey mixture over each tortilla.
- Top with lettuce tomatoes, peppers and sour cream.
Nutrition Facts : Calories 247.7, Fat 7.5, SaturatedFat 2, Cholesterol 37.3, Sodium 624.4, Carbohydrate 31.9, Fiber 3.5, Sugar 6.2, Protein 13.8
HEARTY TURKEY TACOS RECIPE BY TASTY
Here's what you need: tomatillo, jalapeño, garlic, medium white onion, fresh cilantro, lime, kosher salt, olive oil, ground turkey, medium white onion, kosher salt, McCormick® Hearty Spice Blend, chili powder, corn tortilla, crumbled cotija cheese, radish, fresh cilantro, Lime wedge
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the tomatillo salsa: Place the tomatillos in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to low. Simmer until the tomatillos have turned darker green in color and some of the skins have started to burst. Remove from the water and set aside to cool.
- In a food processor, combine the jalapeño, garlic, onion, cilantro and cooled tomatillos. Blend until the cilantro and onion have broken down, but you can still see the tomatillo seeds. Be careful not to overblend. Season with the lime juice and salt.
- Make the turkey filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until starting to soften and caramelize, about 10 minutes.
- Increase the heat to medium-high and add the ground turkey. Season with the salt, Hearty spice blend, and chili powder. Stir occasionally, allowing the turkey to brown slightly. Once the turkey is cooked through, about 5 minutes, remove the pan from the heat.
- Heat the tortillas in a clean skillet or over a medium-low flame on a gas burning stove. Wrap the hot tortillas in a clean kitchen towel to keep warm as you heat the remaining tortillas.
- Assemble the tacos: Fill the hot tortillas with the turkey filling and garnish with salsa, cheese, radishes, and cilantro. Serve with lime wedges on the side.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 15 grams, Sugar 5 grams
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- Cut the turkey breast into four or five pieces of about the same width and salt them well. Mix the tequila and lime juice and submerge the turkey breast in this. I do this in a Ziploc bag. Refrigerate overnight, or at least 1 hour.
- Roast all your peppers, seed and remove the stems and cut into strips or chop coarsely. This can be done a day or two ahead. If you are doing this ahead, toss the roasted chiles with some lime juice and salt and keep in the fridge.
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