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 BURGERS
Here's a juicy, slightly sweet burger with a savory sauce that will be a hit whether you're fixing it for yourself or for you and a friend. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Place garlic on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside. In another small bowl, combine Italian seasoning and remaining oil; brush over bread. Set aside., Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Grill bread for 1-2 minutes on each side or until toasted. Top each slice of bread with lettuce, burger, tomato, onion and 1 tablespoon mayonnaise mixture.
Nutrition Facts : Calories 432 calories, Fat 23g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 770mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 25g protein.
OPEN-FACE CHICKEN BURGERS WITH BASIL MAYONNAISE
Provided by Bon Appétit Test Kitchen
Categories Chicken Herb Quick & Easy High Fiber Backyard BBQ Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.
- Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.
- Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
- Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.
OPEN-FACED CHEESEBURGERS WITH MUSHROOMS AND ONIONS
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, 5 to 7 minutes; transfer to a bowl (reserve skillet).
- Add onion and remaining tablespoon oil to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 5 to 7 minutes (if bottom of skillet becomes too dry, add a little water and scrape up browned bits). Return mushrooms to skillet; stir in vinegar and set aside.
- Heat broiler, with rack set 4 inches from heat. Gently form meat into 4 3/4-inch-thick patties; season with salt and pepper. Place on a rimmed baking sheet, and broil 3 minutes.
- Remove baking sheet; top burgers with tomato and cheese slices. Broil until cheese is melted and burgers are medium-rare, 1 to 2 minutes more. Serve burgers on toasted bread, with sauteed mushrooms and onion alongside.
ACTUALLY DELICIOUS TURKEY BURGERS
This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
- Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 183.5 calories, Carbohydrate 2.3 g, Cholesterol 89.6 mg, Fat 9.5 g, Fiber 0.2 g, Protein 20.9 g, SaturatedFat 2.6 g, Sodium 354.5 mg, Sugar 0.3 g
OPEN-FACED HOT TURKEY SANDWICHES
Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.
Provided by Sam Sifton
Categories sandwiches, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
- Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
- Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
- Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
- To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.
OPEN-FACED FENNEL TURKEY BURGERS
Fresh fennel and crunchy vegetables pump up the flavor and nutrition of these mouth-watering burgers. They're topped with chopped tomatoes and served on toasted Italian bread. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute fennel, onion and green pepper in butter until crisp-tender. Transfer to a large bowl; cool slightly. Add the bread crumbs, 1/4 teaspoon salt and pepper. Crumble turkey over mixture and mix well. Shape into five patties. Cover and refrigerate for at least 1 hour., In a small bowl, combine the tomato, parsley, oil and remaining salt; set aside., Using long handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until a thermometer reads 165° and juices run clear. Serve on toast with tomato mixture. Sprinkle with fennel fronds if desired.
Nutrition Facts : Calories 321 calories, Fat 14g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 571mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
OPEN-FACE TURKEY BURGERS WITH GRUYèRE, MUSHROOMS, AND ARUGULA SALAD
Categories Sandwich Cheese Dairy Leafy Green Mushroom turkey Vegetable Quick & Easy Arugula Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
- Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.
- Spoon mushrooms onto bread; top with patties and arugula salad.
KEN'S OPEN FACE FROZEN TURKEY BURGERS
These turkey burgers were designed to be made in advance and frozen so that the quick and easiness of preparing the burger for a meal was achieved, and made in bulk to minimize time. Also, to control salt.
Provided by LOGMAN
Categories Lunch/Snacks
Time 40m
Yield 4-6 patties, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- with a non stick pan, heat olive oil.
- shave garlic long ways in very thin slices. (thin as you can shave it).
- add fresh shaved garlic to hot olive oil. (separate all pieces).
- saute till garlic is golden brown. (not too brown).
- add diced onion to oil and saute.
- crush beef bullion cubes and add to 1/4 cup of beef broth and wisk.
- warm 30 sec in microwave and pour in remaining broth and wisk.
- mix dry spices in a small container first and shake well.
- add saute'd onion and stir.
- pour dry spices over turkey then mix by hand well, or with kitchen aid.
- add worcestershire, Dale's, and egg white to turkey and mix.
- mixture should be stiff enough to hold up the spatula.
- if too soupy add more turkey.
- refridgerate 30 min or more to let flavors mix and stiffen a bit.
- place a big spatula full of mixture on plastice rap.
- fold the wrap so that they make squares or rectangles. about 1/2" thick.
- put squares into a 1 gal zip lock baggie and freeze.
- Take out frozen patty.
- put in non-stick pan, cover top with more worcestershire sauce on medium.
- cover with lid about 6-8 minutes.
- turn square over and add a little more worcestershire, cover with lid 2-3 more minutes.
- cook down and when remaining sauce is thick spread sauce over patty.
- toast 2 slices of Ezekiel bread, spread Emerils horse radish mustard and catsup, pickles, thin onion,.
- put burger on top and spread a little more Dale's Steak sauce on it.
- top with fresh slice tomato and/or romaine lettuce.
- or cut burger in half to make 2 open faced burgers. (i like to do that).
Nutrition Facts : Calories 266.3, Fat 16.3, SaturatedFat 3.5, Cholesterol 89.7, Sodium 388.3, Carbohydrate 8.1, Fiber 0.8, Sugar 3.4, Protein 21.5
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