Hot Turkey Sandwiches With Gravy Recipes

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HOT TURKEY SANDWICH WITH GRAVY



Hot Turkey Sandwich with Gravy image

This open-faced Hot Turkey Sandwich with Gravy is a quick and easy diner-inspired comfort food meal!

Provided by Emily Bites

Categories     Main Course     Sandwich

Time 15m

Number Of Ingredients 7

3 tablespoons light butter ((I use LandO'Lakes light butter with canola oil in the tub))
3 tablespoons flour
1 ½ cups reduced sodium chicken broth
¾ teaspoon Better Than Bouillon Chicken or Turkey base
½ teaspoon Gravy Master seasoning & browning sauce (or Kitchen Bouquet)
1 lb sliced deli turkey breast ((I used Wegmans deli 98% fat free turkey breast))
4 slices soft wheat bread ((I used Wegmans Soft 100% Whole Wheat Bread))

Steps:

  • Melt the butter in a medium saucepan over medium heat. When the butter is melted, whisk in the flour a little at a time. Cook for 1-2 minutes, stirring occasionally. Add the broth a little bit at a time, whisking it into the flour mixture until smooth and well combined. Add the bouillon paste and Gravy Master. Whisk regularly until the gravy comes to a boil and thickens. Remove from heat and allow to sit for 5 minutes to thicken.
  • While the gravy is thickening, separate the deli turkey slices onto a plate and microwave them on high for 30-60 seconds until warm.
  • To build each sandwich, place a slice of bread on a plate and top with 4 ounces of warm sliced turkey. Pour 1/3 cup of warm gravy over the top and serve.

Nutrition Facts : Calories 240 kcal, ServingSize 1 serving

HOT TURKEY AND GRAVY OPEN-FACED SANDWICHES



Hot Turkey and Gravy Open-Faced Sandwiches image

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

2 tablespoons margarine or butter
1 large onion, thinly sliced
3/4 lb. cooked turkey breast, cut into 1/8-inch-thick slices
1 (12-oz.) jar fat-free turkey gravy
4 slices bread

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

HOT TURKEY SANDWICH



Hot Turkey Sandwich image

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

1 1/2 lb leftover turkey meat, sliced
1/2 cup or so of leftover turkey gravy
Stock or water (to thin the gravy if needed)
4 large slices of rustic bread

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

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.

HOT TURKEY SANDWICHES



Hot Turkey Sandwiches image

This is one delicious way to use up your leftover turkey! We love that this was the first recipe Brandi ever developed... a tasty sign of wonderful things to come!

Provided by Brandi Kirkpatrick

Categories     Sandwiches

Time 20m

Number Of Ingredients 8

2 Tbsp margarine or butter
2 small carrots, thinly sliced diagonally (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
1/4 c sliced celery
3/4 tsp snipped fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
1 can(s) (10-1/2 oz) turkey gravy or 1-1/4 cups homemade turkey gravy
turkey, cooked, sliced or chopped (several pieces of turkey per sandwich)
4 french sandwich rolls, split

Steps:

  • 1. In a 2-quart saucepan over medium heat, in hot margarine, cook carrots, onion, celery, and thyme until vegetables are tender, stirring occasionally.
  • 2. Stir in gravy. Heat to boiling. Add turkey. Heat through, stirring occasionally.
  • 3. Lightly butter bread, place on a cookie sheet and broil until slightly golden. Place bread on serving plates.
  • 4. Divide turkey and gravy mixture evenly among bread slices. (Can top with cheese and broil if you desire.)

OPEN FACED SAVORY HOT TURKEY SANDWICHES



Open Faced Savory Hot Turkey Sandwiches image

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

4 tablespoons butter or 4 tablespoons margarine
1/2 cup thinly sliced carrot
1/4 cup sliced celery
1/4 cup chopped onion
1/4 teaspoon poultry seasoning
1 (10 1/2 ounce) can turkey gravy
1/2 lb sliced cooked turkey
4 slices bread (toasted) or 4 slices split biscuits

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

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