Chickenturkey Dressing Sandwiches Recipes

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HOT TURKEY SANDWICH



Hot Turkey Sandwich image

Creamy Hot Turkey Sandwiches are pure delicious comfort food. Our Open Faced Turkey Sandwich quickly transforms leftover turkey into a meal everyone will love.

Provided by Julie Menghini

Categories     Main Course     Sandwich

Time 30m

Number Of Ingredients 7

1/2 cup butter
1/4 cup flour
1½ cup turkey broth (Chicken stock can be substituted)
1/2 tsp salt
1/4 tsp ground pepper
1/2 cup cream
3½ cups turkey (shredded, diced or chopped)

Steps:

  • In a large saucepan, melt the butter and whisk in the flour. Continue whisking until smooth.
  • Whisk in the broth into the flour mixture. When blended whisk in the cream. Season with salt and pepper. Stir to combine. Add the turkey.
  • Serve over bread, potatoes, or dressing.

Nutrition Facts : Calories 308 kcal, Carbohydrate 5 g, Protein 14 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 110 mg, Sodium 616 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DINER-STYLE HOT TURKEY SANDWICHES



Diner-Style Hot Turkey Sandwiches image

For another great meal idea, reserve the leftover turkey and gravy to use in Rachael's Turkey Club Enchilada Casserole.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 26

1 stick softened butter
1/4 cup finely chopped fresh herbs, such as thyme, sage and parsley
2 boneless turkey breasts (2 1/2 to 3 pounds each)
2 large fresh bay leaves
Olive oil spray
Kosher salt and coarse black pepper
8 tablespoons butter
1/4 cup fresh herbs, such as thyme, sage and parsley, finely chopped
3 to 4 ribs celery with leafy tops, chopped
2 small apples, chopped
2 small to medium yellow onions, chopped
1 bay leaf
Salt and freshly ground black pepper
6 cups stuffing cubes, such as Pepperidge Farms
3 to 4 cups chicken stock
4 tablespoons butter
Coarse black pepper
3 tablespoons flour
3 cups turkey or chicken stock
About 1/4 cup Worcestershire sauce
1 egg yolk
1 round tablespoon Dijon mustard, optional
Salt
A couple cups stock, to reheat sliced turkey
Sliced good quality white or wheat bread
Chopped fresh parsley, garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • For the turkey breasts:
  • Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
  • For the stuffing:
  • Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
  • For the gravy:
  • Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
  • To serve:
  • Preheat the oven to 375 degrees F. Place the rack in center of oven.
  • Bring the stuffing to room temp, then bake until crispy on top and hot through.
  • Reheat the gravy over medium heat, partially covered and stirring occasionally.
  • While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
  • For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.

TURKEY & DRESSING SANDWICHES RECIPE - (4.2/5)



Turkey & Dressing Sandwiches Recipe - (4.2/5) image

Provided by KitchenGnome

Number Of Ingredients 12

STUFFING MIX:
1 (10 to 12 pound) turkey
2 bags Brown Berry Onion and Sage dressing mix
1 stick butter
2 medium onions, chopped fine
2 stalks celery, chopped fine
1 teaspoon pepper
1/2 teaspoon salt
1 (48-ounce) can chicken broth
Reserved turkey juice
Hamburger buns
Butter, for buttering buns

Steps:

  • Roast turkey according to directions; reserve all juice, remove all meat from the bones, and shred. (Can be done well in advance and frozen.) Over medium heat melt butter, add celery and onion, cook until onions are translucent. Add chicken broth and turkey juice. Add stuffing mix. Add shredded turkey and mix well. Keep warm, covered in slow oven until serving time. Mixture should be sticky. Add more chicken broth if it becomes dry. Serve hot on buttered buns. Makes enough for 50 to 75 sandwiches served on buns. This can be frozen and reheated later. Enjoy!

GRILLED RANCH CHICKEN FILLET SANDWICHES



Grilled Ranch Chicken Fillet Sandwiches image

Grilled chicken breasts? Marinade them in ranch dressing for sensational sandwiches topped with the works.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 4

Number Of Ingredients 9

1/2 cup ranch dressing
1 tablespoon chopped fresh chives
4 boneless skinless chicken breasts (about 1 1/4 lb)
4 slices Canadian bacon
4 whole-grain burger buns, split
2 tablespoons mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1 very large tomato, sliced
1 medium cucumber, thinly sliced

Steps:

  • In shallow glass or plastic dish, mix 1/4 cup of the dressing and the chives. Add chicken; turn to coat. Cover; refrigerate 1 to 2 hours, turning chicken occasionally.
  • Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Add bacon to grill for last 2 to 3 minutes of cooking time to heat. If desired, add buns, cut sides down, for last 4 minutes of grilling or until toasted.
  • In small bowl, mix remaining 1/4 cup dressing, the mayonnaise and parsley; spread on cut sides of buns. Layer bacon, chicken, tomato and cucumber in each bun.

Nutrition Facts : Calories 530, Carbohydrate 24 g, Cholesterol 110 mg, Fiber 4 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 890 mg, Sugar 8 g, TransFat 1/2 g

CHICKEN/TURKEY & DRESSING SANDWICHES



Chicken/Turkey & Dressing Sandwiches image

I've heard this is a "midwestern" thing. It's very tasty, handy for using up leftovers or feeding a crowd. Real comfort food.

Provided by Parrot Head Mama

Categories     Lunch/Snacks

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon margarine
1 1/4 cups chopped onions
1 1/4 cups chopped celery
1 1/4 teaspoons poultry seasoning
1 teaspoon sage
1/4 teaspoon salt
1 loaf soft bread, cut into 1 cubes
2 tablespoons water
2 (2 1/2 cup) cans chicken broth
6 chicken breasts, cooked & diced
2 teaspoons parsley
1 egg

Steps:

  • Melt butter in skillet.
  • Add onion, celery and water.
  • Cover & cook til tender on low heat.
  • Remove from heat, add seasonings and bread. Combine rest of ingredients, bake in large, greased casserole/dish at 325 for 35 minutes, uncovered.
  • Serve warm on buns/bread or open-faced with potatoes and gravy.

Nutrition Facts : Calories 506.3, Fat 19.6, SaturatedFat 5.3, Cholesterol 128.1, Sodium 1330.3, Carbohydrate 38.9, Fiber 2.5, Sugar 5.3, Protein 40.9

TURKEY WITH DRESSING SANDWICHES



Turkey with dressing sandwiches image

Make and share this Turkey with dressing sandwiches recipe from Food.com.

Provided by Joan Manthe

Categories     Lunch/Snacks

Time 9h30m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 boneless turkey breast
1 package turkey stuffing mix
1 can chicken broth
1 package hot dog bun

Steps:

  • Place the thawed turkey breast in a crock pot and cook for 8 hours.
  • When cool enough to handle, shred the turkey into pieces.
  • Put back in crock pot.
  • Make the stuffing according to the package.
  • Add stuffing mix to turkey in crock pot.
  • Pour can of chicken broth into crock pot and stir til well mixed.
  • Heat until heated through.
  • Serve on your favorite bun.

Nutrition Facts : Calories 312, Fat 13.8, SaturatedFat 3.8, Cholesterol 122.6, Sodium 413.7, Carbohydrate 0.4, Sugar 0.3, Protein 43.3

HOT TURKEY AND DRESSING SANDWICHES



Hot Turkey and Dressing Sandwiches image

Make and share this Hot Turkey and Dressing Sandwiches recipe from Food.com.

Provided by JenniferK2

Categories     Lunch/Snacks

Time 8h

Yield 8 serving(s)

Number Of Ingredients 6

1/4 cup onion, chopped
1/2 cup butter
20 ounces cream of mushroom soup
2 cups chicken broth
2 cups stuffing cubes
1 1/2 lbs turkey, cooked and cut up

Steps:

  • Saute onions in butter.
  • Add soup and broth and stuffing; stir over medium heat a few minutes.
  • Stir in turkey.
  • Put in crock pot and cook on low 8 hours.
  • Serve on buns.

SLOW-COOKED TURKEY SANDWICHES



Slow-Cooked Turkey Sandwiches image

These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out. -Diane Twait Nelsen, Ringsted, Iowa

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 18 servings.

Number Of Ingredients 7

6 cups cubed cooked turkey
2 cups cubed process cheese (Velveeta)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup finely chopped onion
1/2 cup chopped celery
18 wheat sandwich buns, split

Steps:

  • In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.

Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 680mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

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