Turkey Mushroom Sandwich Bowls Recipes

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MUSHROOM-SMOTHERED TURKEY SANDWICHES



Mushroom-Smothered Turkey Sandwiches image

I love mushrooms and could eat them everyday. And I love sandwiches for how easy and versatile they are. This one is yummy. You can top it with your choice of cheese before serving.

Provided by Asha1126

Categories     Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1 cup sliced mushrooms
1 (3/4 ounce) packet mushroom gravy mix
1 cup cold water
1 (9 ounce) package shaved oven-roasted turkey breast
5 hamburger buns, split, toasted

Steps:

  • Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
  • Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
  • Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
  • Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
  • You can top it with your choice of cheese if you want and spoon into buns just before serving.
  • Enjoy.

Nutrition Facts : Calories 226.3, Fat 4.8, SaturatedFat 2.2, Cholesterol 48.6, Sodium 530.4, Carbohydrate 24.5, Fiber 1.2, Sugar 3.1, Protein 20.3

TURKEY AND MUSHROOM RISOTTO



Turkey and Mushroom Risotto image

Provided by Sam Sifton

Categories     Mushroom     Onion     Rice     turkey     Thanksgiving     Dinner     Lunch     Parmesan     Fall     Simmer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

8 cups Day-After Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, divided
1 small yellow onion, thinly sliced
2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced
2 cups arborio or carnaroli rice
1 cup shredded leftover turkey meat (optional)
1/2 cup shredded Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
  • Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
  • Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
  • Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
  • Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.

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