Open Faced Turkeygravy With Mushrooms Sandwich Food

OPEN-FACED TURKEY SANDWICH WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
• Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
• Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.

OPEN-FACED TURKEY/GRAVY WITH MUSHROOMS SANDWICH

Steps:

• 1. Heat EVOO in sautè pan and add onion and celery. Sautè until tender, add garlic and sautè another minute or so until garlic is tender, being careful not to burn garlic or it will become bitter. While cooking onion mixture, heat gravy in a saucepan. Add onion mixture when done, add mushrooms, Worcestershire, Italian seasoning, a couple of splashes of lemon juice, black pepper, heat slowly. In the same sautè pan, slowly warm turkey breast. Slice open deli rolls on serving plate, add turkey, place Provolone cheese atop sliced turkey and pour gravy mixture over all. (We like to then warm ours in the microwave about 45 seconds to melt the cheese and soften the rolls.) It's also great with some leftover cranberry sauce on top. NOTE: We also like this sandwich made with roast beef and brown gravy. Either kind of sandwich is great with toasted ravioli, fries, chips or whatever you choose.

HOT TURKEY SANDWICH

Steps:

• Heat gravy in a skillet until bubbly: If the gravy is too thick, thin with a little stock or water.
• Add pieces of sliced cooked turkey meat to the gravy: Coat with the gravy on all sides and heat until the meat is heated through.
• Arrange a slice of bread on a plate: Rustic French or Italian loaf would work great. Top with sliced turkey and gravy.

OPEN FACE HOT TURKEY SANDWICH (LOW FAT)

Steps:

• Heat up your gravy.
• Place the turkey on the slice of bread, and then pour the warmed gravy (about a 1/4 cup) on top of it .
• Serve, with a knife and fork, with leftover stuffing, or whatever you want. Enjoy.

OPEN FACED TURKEY AND GRAVY SANDWICHES

Steps:

• Prepare the gravy by adding light butter and diced onions to a hot skillet. Cook over medium heat together until the onions are softened (about 3-4 minutes). Stir flour in and continue cooking for about 1 minutes or until the flour is golden. Slowly whisk in water followed by stock concentrate. Bring to boil and cook until thickened (about 2-3 minutes).
• Preheat oven to 375 degrees. Slice the loaf of bread in half lengthwise and then into 3 even sections. Open it and lay it on a sheet pan for 6 "open faced faced sandwiches". Then, spray with a little cooking spray and sprinkle it with salt and pepper. Then add about 2.5 ounces of turkey to each slice of bread. Place into oven and cook for about 6-8 minutes or until turkey is warm and bread is lightly toasted.*You can also toss the turkey into the gravy before adding to the bread and then top with remaining gravy after its out of the oven. Both ways are tasty!
• Top with gravy and serve warm. Enjoy!

OPEN-FACE SLICED PORK-N-MUSHROOM SANDWICH WITH GRAVY

Steps:

• -Preheat oven to 350.
• Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
• Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
• Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
• Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
• Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
• Poke a few holes to allow steam to escape.
• Bake for 30 minutes.
• A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
• Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
• Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.

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 PORTABELLA SANDWICHES

Steps:

• Preheat broiler.
• Combine tomato, basil and salt in a small bowl,set aside.
• Clean mushrooms, cut off stems even with caps.
• Discard stems.
• Combine vinegar and oil, gently brush mixture over the mushrooms.
• Place mushrooms on the unheated rack of the broiler pan.
• Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
• Drain mushrooms on paper towels.
• Thinly slice mushrooms.
• Place bread on a baking sheet.
• Place under broiler for 2 to 3 minutes or till bread is heated through.
• To serve, top toasted bread with mushrooms slices and tomato mixture.
• If desired, top with cheese.

TURKEY MUSHROOM GRAVY

Steps:

• Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
• Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.