Open Faced Turkey Sandwich Recipe 425

BLUE PLATE OPEN-FACED TURKEY SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

OPEN-FACED HOT TURKEY SANDWICHES

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.

OPEN-FACED TURKEY SANDWICH

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.

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.

OPEN-FACED TURKEY BURGERS

Steps:

• Place garlic on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside. In another small bowl, combine Italian seasoning and remaining oil; brush over bread. Set aside., Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Grill bread for 1-2 minutes on each side or until toasted. Top each slice of bread with lettuce, burger, tomato, onion and 1 tablespoon mayonnaise mixture.

OPEN FACED TURKEY SANDWICH MELT

Steps:

• Preheat your oven to 400 degrees.
• Place a piece of bread on a parchment lined tray. Cover the bread with mayo and cranberry sauce first, then dressing, then turkey and then the cheese on top.
• Bake the open faced sandwich for about 7 - 8 mins or however long it takes for the cheese to melt and get all bubbly and brown.
• Meanwhile, heat up the gravy if it needs it. Pull the sandwich out of the oven and pour the gravy on top.
• Eat with a knife and fork!

OPEN-FACED TURKEY MELTS

Steps:

• Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds non-stick foil.
• In a medium bowl combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined.
• Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
• Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.

TURKEY AND LINGONBERRY OPEN FACED SANDWICHES

Steps:

• Spread bread with butter and mustard; sprinkle on a dill weed.
• Place lettuce leaf on each piece of bread, top with the sliced turkey, and garnish with a dollop of lingonberry preserves.

OPEN-FACED GARDEN VEGGIE SANDWICHES

Steps:

• Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans. , Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally., Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.

OPEN-FACE HOT TURKEY SANDWICH

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add flour; cook, whisking constantly, to combine, about 30 seconds. Add broth; cook, whisking constantly, until well combined, about 30 seconds. Continue to cook, whisking constantly, until the mixture thickens, about 3 minutes. Remove from heat. Stir in salt and 1 1/2 teaspoons each sage and thyme. Cover the gravy to keep warm, and set aside.
• Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until golden brown and very soft, about 15 minutes, adding a bit of water if needed to keep the onion from browning too much. Remove from heat. Transfer the onion to a plate.
• Wipe the pan clean. Add the remaining 2 tablespoons oil; heat over medium-high heat. Add mushrooms; cook, stirring often, until deep golden brown, 6 to 8 minutes. Remove from heat.
• Spoon half of the gravy evenly over toast (about 3 tablespoons per slice); top evenly with turkey and the remaining gravy. Top evenly with the onion, mushrooms and cranberry sauce. Sprinkle evenly with remaining 1/2 teaspoon each sage and thyme. Serve immediately.

OPEN-FACED HOT TURKEY SANDWICHES

Steps:

• Cook gravy and turkey slices in large skillet on medium-high heat until heated through.
• Cut baguette in half lengthwise, then cut each piece in half. Place bread, cut-side up, onto 4 serving plates.
• Top bread evenly with spinach, turkey, stuffing, any remaining gravy and cranberry sauce.

ROAST TURKEY BREAST AND GRAVY

Steps:

• Heat oven to 425 degrees. Rinse turkey breast; pat dry. Rub breast with salt and pepper.
• Strew roasting pan with onions, carrots, and celery; set turkey over vegetables. Roast until breast is cooked through, about 1 1/2 hours; interior temperature should be about 170 degrees.
• Cut breast in half; transfer one half to a cutting board, tent with foil to warm, and set aside. Reserve other half for later use.
• Place roasting pan over two medium-hot burners on range. Sprinkle cooked vegetables and drippings with flour, and cook, stirring constantly, until flour forms a golden-brown film over bottom of roasting pan and vegetables are completely coated with film and turkey drippings, 2 to 3 minutes. Do not let pan get too hot, or drippings will burn.
• Pour Madeira slowly into pan, and cook, scraping up film from pan with a wooden spoon until a thin paste forms, about 1 minute. Slowly add stock, stirring, until paste thins to a thick liquid. Continue adding stock, stirring, until gravy is desired consistency. Season to taste with salt, pepper, and a splash more Madeira, if desired. Strain gravy, pressing down on solids with a rubber spatula to extract juices and flavor. Discard solids; transfer gravy to the top of a double boiler to keep warm, or let cool and refrigerate.