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Open face turkey sandwiches

July 11, 2013

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Mike put in a request for this one awhile back. He recently brought it up again, so I figured it was time to give it a try. This really fits the bill for him, a piece of white bread, topped with turkey, mashed potatoes and gravy. Man pleasing at it’s finest. 

This was a first for me, so I did a little research and ended doing a hybrid of a couple different recipes that I found. One for the turkey in a crockpot, one for the gravy and then I used my own for the mashed potatoes. I was struggling a bit with how white the whole meal was going to be, so I mashed up sweet potatoes for my meal and I liked the flavor they added.

Turkey (adapted from Skinny Taste)

  • 2 tbsp unsalted butter
  • 1 onion, cut into quarters
  • 2 carrots, cut into thin circles
  • 6 garlic cloves, pressed (or chopped small if you don’t have a press)
  • 1/3 cup flour
  • 2 cups chicken broth
  • 1 cup water
  • 1/4 cup white wine (really whatever you have in your fridge)
  • 2 tbsp fresh sage
  • 2 bay leaves
  • 2 lb turkey breast, with skin on
  • salt and pepper

Start by melting butter over medium heat and adding chopped onion and carrot, garlic. Cook for about 6-8 minutes. Stir in flour so it coats all the veggies. I added another 1/2 tbsp of butter here because the flour was really clumpy. Stir in one cup of broth and whisk together for about 2 minutes or until the mixture thickens up. Pour into your crockpot. 

Add additional cup of broth, water, wine, sage and bay leaves to your crockpot mixture and stir together. Place turkey breast into crockpot, skin side up, and season with s&p. Cook for about 5 to 7 hours on low, or until turkey starts to fall apart. 

For the gravy, strain the liquid left in the crockpot into a pan and heat over medium heat. Whisk together 1/3 cup broth and 2 tbsp flour and whisk into the liquid mixture. Keep whisking until it starts to tighten up. Add in 1 tbsp chopped fresh thyme and fresh rosemary and keep warm over low heat until ready to serve.

And last but not least, the potatoes. Chop potatoes into fourths and add to a large pot of water. If you decide to do sweet potatoes also, you can add to the same pot. Bring water to a boil and cook until tender. Drain potatoes and add 1/3 cup milk, 2 tbsp butter, 2 tbsp sour cream, 1 tsp garlic powder, 1 tsp chopped fresh rosemary and s&p. Mash together to your desired consistency.

To create the open faced sandwich, place one slice of bread (I used sourdough because I love it) on the plate, top with a little gravy, 2-3 slices of turkey, a scoop of potatoes and another healthy pour of gravy and serve. 

 

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One Comment
  1. Rose K. Kodet permalink

    Have you quit cooking – I miss you!
    rk

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