Brunch Essentials Turkey Bacon Sammies Recipes

WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE

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.

BRUNCH ESSENTIALS: TURKEY & BACON SAMMIE'S

Steps:

• PREP/PREPARE
• THE CHEESE SAUCE
• Chef's Note: A Béchamel sauce is very simple to make... it's basically flour, butter, milk, and a few spices. If you want instructions on a basic Béchamel sauce check out my recipe post on Mother Sauces: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/chef-andys-technique-class-mother-sauces.html?r=1
• Chef's Tip: WE DON'T WANT A BLAND SAUCE!. A Béchamel can be anything you want it to be... It's a blank canvas ready to be seasoned. I like to give my Béchamel a bit of a kick with some white pepper, a pinch of salt, and a bit of cayenne. But the overall flavor is up to you. Have fun with it. Just remember that this sauce is carrying a lot of the load for this recipe, so make it tasty.
• Gather your Ingredients (mise en place).
• Add the chopped bacon to a pan over medium heat.
• Cook until beginning to crisp.
• Drain on paper towels, and reserve.
• Chef's Note: Do not drain the bacon fat from the pan, you'll be needing it later.
• Heat the Béchamel over medium-low heat, and add the grated cheddar.
• Stir until the cheese melts into the sauce.
• Add the bacon and stir to incorporate.
• Cover and reduce the heat to low.
• Chef's Note: The heat should be very low... just enough to keep the sauce warm.
• THE SANDWICHES
• Gather your ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 425f (220c).
• Heat the pan with the bacon fat over medium heat, and toast the bread slices, about 2 minutes per side.
• Chef's Note: If you don't want the additional fat of the bacon grease, then just pop the bread into the toaster.
• Line a baking sheet with parchment paper, and place the bread on the sheet.
• Generously coat the bottom slice of the bread with the cheese sauce.
• Add one slice of provolone to the bottom slice of bread.
• Distribute the turkey between the bottom bread slices.
• Add a slice of provolone cheese to the top and bottom bread slices.
• Pop into the preheated oven, and bake until the cheese begins to brown and gets bubbly, about 10 - 12 minutes.
• PLATE/PRESENT
• Serve on a nice plate, and drizzle a bit more of the cheese sauce on top, and maybe a pickle slice, a side salad, or chips. Enjoy.
• Keep the faith, and keep cooking.