OPEN-FACED TURKEY STACK
Sure, you could limit yourself to once-a-year enjoyment of our stacked turkey sandwich using Thanksgiving leftovers. Or you can make turkey more often!
Provided by My Food and Family
Categories Sauces & Condiments
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place 1 turkey slice on each of 4 plates; spread with cranberry sauce.
- Top with stuffing and gravy.
Nutrition Facts : Calories 470, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1160 mg, Carbohydrate 51 g, Fiber 1 g, Sugar 29 g, Protein 18 g
OPEN-FACE TURKEY STACK (SOUTH BEACH DIET PHASE 2)
Make and share this Open-Face Turkey Stack (South Beach Diet Phase 2) recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Top english muffin with tomato, bacon and egg.
Nutrition Facts : Calories 177.1, Fat 8.3, SaturatedFat 2.4, Cholesterol 198.6, Sodium 361.9, Carbohydrate 14.7, Fiber 2.5, Sugar 3.6, Protein 11.5
WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat a medium skillet over medium high heat.
- Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
- Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
- Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
- Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
- Preheat a second skillet over medium heat to prepare turkey and gravy.
- Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
- Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
- Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
- Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.
OPEN-FACED TURKEY STACK
Another good holiday leftover idea. If you have leftover stuffing, heat that up instead of making Stovetop!
Provided by Karen..
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- BRING water and margarine to boil in medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand 5 minutes.
- SPREAD cranberry sauce evenly over turkey slices; top with stuffing. Serve with gravy.
Nutrition Facts : Calories 170.4, Fat 6.4, SaturatedFat 1.2, Cholesterol 0.6, Sodium 259.4, Carbohydrate 28.5, Fiber 0.8, Sugar 26.3, Protein 1
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