Open Faced Turkey Stack Food

HOT TURKEY SANDWICH

Steps:

• In a large saucepan, melt the butter and whisk in the flour. Continue whisking until smooth.
• Whisk in the broth into the flour mixture. When blended whisk in the cream. Season with salt and pepper. Stir to combine. Add the turkey.
• Serve over bread, potatoes, or dressing.

BLUE PLATE OPEN-FACED TURKEY SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

OPEN-FACED TURKEY STACK

Steps:

• Place 1 turkey slice on each of 4 plates; spread with cranberry sauce.
• Top with stuffing and gravy.

OPEN-FACED TURKEY SANDWICH

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes., Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.

OPEN-FACED HOT TURKEY SANDWICHES

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 TURKEY STUFFING PATTY WITH GRAVY AND CRANBERRY SAUCE

Steps:

• Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes. Transfer the bacon to a paper-towel-lined-plate to drain and reserve the fat in the skillet.
• Meanwhile pack a 1 cup dry measure tightly with a 1/2 cup of the Old Fashioned Turkey Stuffing. Dump the stuffing onto a baking sheet and press down into a 4-inch-wide-cake, using a flat spatula. Repeat until you have 4 patties.
• Heat the reserved bacon fat in the skillet over medium heat. Carefully lay 2 patties in the skillet and cook until golden brown, 3 to 4 minutes each side. Transfer the patties to a plate and repeat with the remaining 2 patties.
• Add oil to the skillet if needed. Add the sage and fry, about 30 seconds. Transfer the sage to a paper-towel-lined-plate using a slotted spoon.
• Divide the turkey meat onto each patty and pour gravy over top. Crumble 1 crispy bacon slice over the turkey. Dollop with the Simple Cranberry Sauce and garnish with the sage.
• Preheat the oven to 350 degrees F. Grease two 14-by-9-inch baking dishes. Arrange the bread cubes in a single layer on a baking sheet and bake until lightly browned, about 8 minutes.
• Heat some oil in a large skillet over medium-high heat. Add the butter, celery and onions and cook until the vegetables are lightly browned and translucent. Set aside to cool.
• Add the bread cubes, celery mixture, broth, seasoning and eggs in a large bowl. Mix well until moist and sprinkle with salt and pepper. Divide between the 2 prepared baking dishes. Bake until the top of the stuffing is slightly crispy, about 40 minutes.
• Add the cranberry sauce, orange juice, ginger, cinnamon and salt into a small saucepan. Bring to a boil and reduce to a simmer. Cook, uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool.

WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE

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

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.

OPEN-FACE TURKEY STACK (SOUTH BEACH DIET PHASE 2)

Steps:

• Top english muffin with tomato, bacon and egg.

OPEN FACED SAVORY HOT TURKEY SANDWICHES

Steps:

• In a skillet melt the butter, add the vegetables with the poultry seasoning.
• Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
• Stir in the gravy, heat to boiling.
• Add the turkey. Heat through.
• Arrange turkey and gravy on the toast.

OPEN-FACE TURKEY MORNAY

Steps:

• Heat oven to 350 degrees.
• Line a rimmed baking sheet with foil; set aside.
• For Mornay sauce, combine broth and butter over medium heat in medium-size saucepan.
• Whisk in Alfredo sauce mix.
• Bring to a boil over medium-high heat, stirring constantly.
• Reduce heat to medium; simmer for 2 minutes.
• Add 1 1/4 cups of the Swiss cheese, stirring for about 8 minutes or until melted.
• Remove from heat and set aside.
• Place split English muffins on prepared baking sheet.
• Divide turkey among muffin bottoms.
• Stack with Canadian bacon and tomato slices.
• Top with about 1 cup of the Mornay sauce; reserve remaining sauce for another use.
• Sprinkle with remaining 1/2 cup Swiss cheese.
• Bake tops and bottoms at 350 degrees for 30 minutes or until stacked bottoms are heated through, cheese is bubbly and tops are toasted.
• Place muffin tops on sandwiches and serve.

OPEN FACED TURKEY SANDWICH 100 CALORIE SNACK

Steps:

• Toast 1 slice of whole-wheat bread.
• spread with 1 teaspoon of honey mustard.
• Top with 2 slices of turkey.