Thanksgiving Turkey French Dip Recipe By Tasty

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TURKEY FRENCH DIP SANDWICHES



Turkey French Dip Sandwiches image

These sandwiches are made with fresh turkey and served French dip-style, with the pan juices for dipping.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skin-on, boneless turkey breast
3 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme, chopped
Kosher salt and freshly ground pepper
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 large onion, roughly chopped
2 cloves garlic, smashed
1 cup low-sodium chicken broth
3 tablespoons Worcestershire sauce
4 mini baguettes (or 6-inch sections of baguette), split
4 slices provolone cheese

Steps:

  • Rub the turkey breast with 1 tablespoon olive oil, the thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add the turkey, skin-side down, and cook until golden, about 3 minutes. Turn and cook 2 more minutes. Reduce the heat to medium high; add the carrots, celery, onion and garlic and cook, stirring, 2 minutes. Add the chicken broth and Worcestershire sauce and bring to a boil. Reduce the heat to medium low, cover and simmer until the turkey is cooked through, about 20 minutes. Transfer the turkey to a cutting board; let rest 5 minutes, then slice.
  • Preheat the broiler. Drizzle the cut sides of the bread with the remaining 1 tablespoon olive oil. Arrange the bread bottoms on a baking sheet; top each with a slice of cheese. Broil until melted, about 1 minute. Top with the turkey, vegetables and some of the pan juices, then cover with the bread tops. Serve with more pan juices for dipping.

Nutrition Facts : Calories 720, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 149 milligrams, Sodium 1,373 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 64 grams

THANKSGIVING DIP SANDWICH RECIPE BY TASTY



Thanksgiving Dip Sandwich Recipe by Tasty image

How to make a Thanksgiving sandwich

Provided by Tikeyah Whittle

Time 1h10m

Yield 4 servings

Number Of Ingredients 27

1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon ground sage
1 tablespoon dried thyme
2 tablespoons packed light brown sugar
½ teaspoon ground nutmeg
2 teaspoons kosher salt
12 oz 2 turkey tenderloins
1 tablespoon vegetable oil, divided
1 cup turkey stock
1 cup fresh or frozen cranberries
2 orange peels
Juice of 1 orange
2 light brown sugars
1 sprig of fresh rosemary
½ cup cold water
4 teaspoons mayonnaise
¼ teaspoon kosher salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups Chicken or Turkey Stock
1 teaspoon kosher salt
4 brioche buns
4 tablespoons unsalted butter, softened, (1/2 stick)
2 cups arugula
1 ⅓ cups Prepared Mac 'n' Cheese
Sweet potato fry, for serving

Steps:

  • Make the turkey tenderloin: Preheat the oven to 375°F (190°C).
  • In a small bowl, mix together the onion powder, garlic powder, sage, thyme, brown sugar, nutmeg, and salt.
  • Using your hands, rub each turkey tenderloin with 1 teaspoon vegetable oil, then generously coat all over with the spice rub.
  • Heat the remaining tablespoon of oil in a 12-inch cast iron or oven-safe skillet over medium-high heat until it begins to shimmer. Add the turkey tenderloins to the skillet and sear for 3 minutes on each side, until golden brown. Remove the pan from heat and pour in the chicken stock.
  • Cover the pan tightly with foil and transfer to the oven. Bake for 20-25 minutes, or until the turkey is cooked through and a thermometer inserted into the thickest part of the tenderloin registers at least 165°F (74°C). Transfer the turkey from the pan to a cutting board, tent with foil, and let rest for at least 10 minutes, or until ready to serve. Leave any juices behind in the pan.
  • While the turkey roasts, make the creamy cranberry sauce: In a small saucepan, combine the cranberries, orange peels, orange juice, brown sugar, rosemary, and water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 8-10 minutes, until the cranberries have softened and burst and the liquid has thickened. Remove the pot from the heat and let cool for 10 minutes. Remove the orange peels and rosemary sprig and discard.
  • Transfer the cranberry mixture to a small food processor, along with the mayonnaise and salt. Pulse until smooth. Transfer to a small bowl and refrigerate until ready to use.
  • Make the jus: Return the skillet used to roast the turkey to the stove and melt the butter over medium heat. Add the flour and whisk to incorporate. Cook for 3-4 minutes, until bubbling and thickened. Add the chicken stock and bring to a boil, then reduce the heat to medium-low and simmer for 8-10 minutes, until thickened. Season with the salt
  • Set a fine-mesh sieve over a measuring cup or serving bowl and strain the jus to remove any solid bits.
  • When ready to serve, thinly slice the turkey against the grain.
  • Spread about ½ tablespoon of softened butter on each side of the brioche buns. Working in batches if needed, place the buns, buttered-side down, in a clean large skillet over medium heat and toast until the buns are golden brown, about 4 minutes.
  • Assemble the sandwiches: Spread 1-2 teaspoons of creamy cranberry sauce over each side of the buns. Place ½ cup arugula, 6 ounces turkey, and ⅓ cup mac 'n' cheese on each bottom bun and top with the top buns. Serve with sweet potato fries, more cranberry sauce, and the hot jus for dipping.
  • Enjoy!

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