TURKEY MUSHROOM SANDWICH BOWLS
My grandmother was an amazing cook, who brought new life to leftovers. I've tried to do the same here in these creamy, mushroom-packed sandwiches.-Angela Leinenbach, Mechanicsvlle, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread or save for another use). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325° for 10-15 minutes or until lightly browned., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated., Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until sauce is thickened. Stir in turkey; heat through., Spoon into hollowed rolls; garnish with chives. Replace tops.
Nutrition Facts : Calories 884 calories, Fat 55g fat (27g saturated fat), Cholesterol 238mg cholesterol, Sodium 816mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 50g protein.
MUSHROOM RAVIOLI WITH TURKEY GRAVY
This recipe uses up your leftover turkey gravy and fresh herbs and vegetables you might have left over after Thanksgiving. It's a bit unusual but the result is fantastic and tasty. Garnish with more parsley if desired.
Provided by Jen Woy
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Place mushrooms in the bowl of a food processor; pulse until minced.
- Heat canola oil in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot oil for 5 minutes. Season with salt and pepper; add parsley, sage, and rosemary. Continue to cook until vegetables are softened, 3 to 5 minutes. Add wine, scraping down the bottom of the skillet with a wooden spoon to deglaze. Cook 1 to 2 minutes more; transfer mixture to a bowl to cool.
- Process sourdough bread in the bowl of a food processor until fine bread crumbs are achieved. Add to the mushroom mixture with more salt and pepper. Stir egg into the mixture.
- To fill the wonton wrappers: Lay one wrapper down and add 1 to 2 teaspoons of filling in the middle. Use your fingertips and some water to wet all the edges of the wrapper and lay another wrapper on top to seal the ravioli. Use your fingers to crimp and close all the edges. Repeat 14 more times or until you run out of filling.
- Bring a large pot of water to a boil. Add ravioli and continue to boil until heated through, 4 to 5 minutes. Drain and put into bowls for serving.
- While ravioli cooks, reheat turkey gravy in a microwave-safe bowl in a microwave in 30-second intervals. Pour over ravioli in each serving bowl.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 72.6 g, Cholesterol 69.2 mg, Fat 11.2 g, Fiber 3.1 g, Protein 18.1 g, SaturatedFat 1 g, Sodium 1417.8 mg, Sugar 2.8 g
MUSHROOM-SMOTHERED TURKEY SANDWICHES
I love mushrooms and could eat them everyday. And I love sandwiches for how easy and versatile they are. This one is yummy. You can top it with your choice of cheese before serving.
Provided by Asha1126
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
- Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
- Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
- Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
- You can top it with your choice of cheese if you want and spoon into buns just before serving.
- Enjoy.
Nutrition Facts : Calories 226.3, Fat 4.8, SaturatedFat 2.2, Cholesterol 48.6, Sodium 530.4, Carbohydrate 24.5, Fiber 1.2, Sugar 3.1, Protein 20.3
MUSHROOM-SMOTHERED TURKEY SANDWICHES
Skillet-sautéed mushrooms on a turkey sandwich will have your family thanking you. But adding the cheese is how you'll get your applause.
Provided by My Food and Family
Categories Home
Time 23m
Yield Makes 5 servings, one sandwich each.
Number Of Ingredients 6
Steps:
- Melt butter in large skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently.
- Add water gradually to dry gravy mix in small bowl, stirring with wire whisk until well blended. Add to mushrooms; mix well. Bring to boil, stirring frequently. Cook 1 min. or until thickened, stirring constantly. Add turkey; toss to coat. Cook 2 min. or until heated through, stirring occasionally.
- Cut the 2 large cheese slices crosswise in half. Fill buns with the cheese and turkey mixture.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 930 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 4 g, Protein 15 g
TURKEY MEATLOAF WITH MUSHROOMS AND HERBS
Maria Helm Sinskey's recipe won't make you moan as you did as a child - this meatloaf is sooooo gooood!!! When used the next day as a sandwich with grilled Cheddar cheese - watch out!! They say to serve it with Dijon mustard - well, we made a combination of ketchup and Dijon - fantastic!! Bon Appetit Magazine, October 2009 edition.:) 15 minute cooling period.
Provided by Manami
Categories Turkey Breasts
Time 1h40m
Yield 1 Loaf Pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Brush 8 1/2x4 1/2x2 1/3-inch loaf pan with olive oil.
- Toss bread with broth in large bowl.
- Let stand until bread absorbs broth and softens, about 10 minutes.
- Mix in mushrooms, eggs, shallots, garlic, parsley, thyme, coarse salt, pepper, crushed red pepper flakes & 2 tablespoons oil.
- Add turkey; mix just until blended.
- Transfer to pan, mounding in center.
- Bake until thermometer inserted in center registers 170°F, about 1 hour 25 minutes.
- Let rest 15 minutes before serving.
Nutrition Facts : Calories 490.7, Fat 19.9, SaturatedFat 4.6, Cholesterol 241.7, Sodium 1168.6, Carbohydrate 18.5, Fiber 1.5, Sugar 2.4, Protein 58.9
TOASTY MUSHROOM SANDWICH
This simple little sandwich is a perfect hot lunch, and it takes minutes to prepare in a toaster oven.
Provided by bananabreadbrownies
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Slice sandwich roll in half and place in the toaster oven for 5 to 6 minutes. Spread 1 teaspoon butter over each half. Scrape garlic over the bread to give it a garlic flavor.
- Place Swiss cheese over mushroom cap and toast until cheese is melting, about 5 minutes. Sandwich between buttered bread halves.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 23.1 g, Cholesterol 47.6 mg, Fat 18.6 g, Fiber 2.1 g, Protein 12.7 g, SaturatedFat 10.8 g, Sodium 311.2 mg, Sugar 3.6 g
HOT TURKEY SANDWICHES
If you're looking for a deliciously different entree, try Hot Turkey Sandwiches suggested by Janice Bilek of Holland, Michigan. Her version has tender shredded turkey in a basil cream sauce. "The sandwiches are a nice change of pace from turkey in traditional gravy," Janice says.
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 50 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Place turkey on racks in roasting pans. Bake, uncovered, 2 hours or until a thermometer reads 170°, basting several times with pan drippings. Cover and let stand 10 minutes. Shred turkey., In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; cook until heated through. Spoon 1/2 cup onto each roll.
Nutrition Facts : Calories 365 calories, Fat 16g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 679mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
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.
TURKEY AND MUSHROOM RISOTTO
Provided by Sam Sifton
Categories Mushroom Onion Rice turkey Thanksgiving Dinner Lunch Parmesan Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
- Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
- Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
- Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
- Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
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