Open-Faced Turkey Sandwich with Mushroom Gravy
1 pound turkey cutlets (sliced)
4 tablespoon butter, unsalted
1 onion, large (finely chopped)
1 pound cremini mushrooms (sliced)
3 clove garlic (3 to 4) (minced)
3 tablespoon all-purpose flour
1 1/4 cup low sodium chicken broth
1/4 cup heavy cream
1 tablespoon finely chopped fresh sage
4 slice thick-cut crusty bread (toasted)
dash sea salt
dash fresh ground pepper
- Melt 1 Tbsp butter in a large non-stick skillet over medium-high heat. Cook cutlets until golden brown and cooked through, 2 to 3 minuts per side. Season with salt and pepper to taste. Transfer to plate and tent with foil.
- Add remaining butter, garlic, onion, mushrooms, and 1/4 tsp salt to skillet and cook covered until softened, about five minutes. Remove lid and cook until moisture has evaporated, about 4 minutes. Stir in broth, cream, sage, and any accumulated turkey juices and simmer until thickened, about 5 minutes. Season gravy mixture with salt and pepper.
- Place 1 bread slice on each plate. Slice cutlets thin and arrange on bread. Top with gravy mixture and serve.
- Great way to put leftover turkey breast to use, or chicken. White mushrooms can be substituted for cremini. You can use more garlic, its good for you.