Open-Faced Turkey Sandwich with Mushroom Gravy
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Open-Faced Turkey Sandwich with Mushroom Gravy

Servings

4

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 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

Directions

  • 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.

Notes

  • 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.