Open Faced Turkey Sandwich with Mushroom Gravy
300kcal
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
Method
- 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.