TURKEY FRENCH DIP SANDWICHES
These sandwiches are made with fresh turkey and served French dip-style, with the pan juices for dipping.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rub the turkey breast with 1 tablespoon olive oil, the thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add the turkey, skin-side down, and cook until golden, about 3 minutes. Turn and cook 2 more minutes. Reduce the heat to medium high; add the carrots, celery, onion and garlic and cook, stirring, 2 minutes. Add the chicken broth and Worcestershire sauce and bring to a boil. Reduce the heat to medium low, cover and simmer until the turkey is cooked through, about 20 minutes. Transfer the turkey to a cutting board; let rest 5 minutes, then slice.
- Preheat the broiler. Drizzle the cut sides of the bread with the remaining 1 tablespoon olive oil. Arrange the bread bottoms on a baking sheet; top each with a slice of cheese. Broil until melted, about 1 minute. Top with the turkey, vegetables and some of the pan juices, then cover with the bread tops. Serve with more pan juices for dipping.
Nutrition Facts : Calories 720, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 149 milligrams, Sodium 1,373 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 64 grams
THANKSGIVING TURKEY FRENCH DIP RECIPE BY TASTY
Transform your Thanksgiving leftovers into a hearty French dip-style sandwich. Cranberry sauce gets a remix with the addition of spicy stone-ground mustard, then it's spread on a French roll and topped with thinly sliced turkey breast and Swiss cheese and broiled until melty. Serve with an aus jus made from leftover gravy that's perfect for dipping!
Provided by Tikeyah Whittle
Categories Lunch
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Make the cranberry mustard sauce: In a small bowl, mix together the cranberry sauce and mustard.
- Make the gravy au jus: In a small saucepan, whisk together the gravy and chicken stock over medium heat until gently simmering. Season with black pepper as needed. Remove from the heat and divide between 2 small bowls for dipping.
- Turn the broiler on high.
- Place the bottom of each French roll, cut-side up, on a baking sheet. Spread about 2 tablespoons of cranberry mustard sauce on each half, then layer on the sliced turkey. Top with the Swiss cheese. Broil for 30 seconds.
- Remove the pan from the oven and add the top buns, cut-side up. Broil for another 30 seconds, until the top buns are golden brown and the cheese is melted and lightly bubbling.
- Place the top buns on top of the melted cheese and transfer to plates with the au jus alongside for dipping. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 890 calories, Carbohydrate 98 grams, Fat 37 grams, Fiber 4 grams, Protein 36 grams, Sugar 26 grams
THANKSGIVING DIP SANDWICH RECIPE BY TASTY
How to make a Thanksgiving sandwich
Provided by Tikeyah Whittle
Time 1h10m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the turkey tenderloin: Preheat the oven to 375°F (190°C).
- In a small bowl, mix together the onion powder, garlic powder, sage, thyme, brown sugar, nutmeg, and salt.
- Using your hands, rub each turkey tenderloin with 1 teaspoon vegetable oil, then generously coat all over with the spice rub.
- Heat the remaining tablespoon of oil in a 12-inch cast iron or oven-safe skillet over medium-high heat until it begins to shimmer. Add the turkey tenderloins to the skillet and sear for 3 minutes on each side, until golden brown. Remove the pan from heat and pour in the chicken stock.
- Cover the pan tightly with foil and transfer to the oven. Bake for 20-25 minutes, or until the turkey is cooked through and a thermometer inserted into the thickest part of the tenderloin registers at least 165°F (74°C). Transfer the turkey from the pan to a cutting board, tent with foil, and let rest for at least 10 minutes, or until ready to serve. Leave any juices behind in the pan.
- While the turkey roasts, make the creamy cranberry sauce: In a small saucepan, combine the cranberries, orange peels, orange juice, brown sugar, rosemary, and water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 8-10 minutes, until the cranberries have softened and burst and the liquid has thickened. Remove the pot from the heat and let cool for 10 minutes. Remove the orange peels and rosemary sprig and discard.
- Transfer the cranberry mixture to a small food processor, along with the mayonnaise and salt. Pulse until smooth. Transfer to a small bowl and refrigerate until ready to use.
- Make the jus: Return the skillet used to roast the turkey to the stove and melt the butter over medium heat. Add the flour and whisk to incorporate. Cook for 3-4 minutes, until bubbling and thickened. Add the chicken stock and bring to a boil, then reduce the heat to medium-low and simmer for 8-10 minutes, until thickened. Season with the salt
- Set a fine-mesh sieve over a measuring cup or serving bowl and strain the jus to remove any solid bits.
- When ready to serve, thinly slice the turkey against the grain.
- Spread about ½ tablespoon of softened butter on each side of the brioche buns. Working in batches if needed, place the buns, buttered-side down, in a clean large skillet over medium heat and toast until the buns are golden brown, about 4 minutes.
- Assemble the sandwiches: Spread 1-2 teaspoons of creamy cranberry sauce over each side of the buns. Place ½ cup arugula, 6 ounces turkey, and ⅓ cup mac 'n' cheese on each bottom bun and top with the top buns. Serve with sweet potato fries, more cranberry sauce, and the hot jus for dipping.
- Enjoy!
LEFTOVER TURKEY SANDWICH RECIPE BY TASTY
Here's what you need: large white onion, white wine vinegar, lemon juice, dijon mustard, fine sea salt, black pepper, olive oil, fresh dill, sour cream, leftover turkey, swiss cheese, little gem lettuce, pullman loaf
Provided by Chris Salicrup
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the onion, vinegar, lemon juice, and 2 teaspoons of the mustard. Season with salt and pepper and set aside for 10 minutes.
- Begin to add the olive oil drop by drop, whisking constantly, until the mixture is emulsified. Add the dill and stir to combine.
- Transfer 3 tablespoons of the vinaigrette to another medium bowl and whisk the sour cream into the remaining vinaigrette. Add the chopped turkey and mix to combine.
- Gently toss the lettuce leaves in the reserved dressing.
- Spread four slices of the bread with ½ teaspoon mustard each.
- Divide the turkey between all four slices and top with the sliced cheese, dressed lettuce leaves, and the remaining bread slices.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 38 grams, Sugar 3 grams
THANKSGIVING SANDWICH
Like many restaurant workers toiling in Las Vegas, Eric Klein, the executive chef at Spago, spends Thanksgiving Day on the line, dishing out turkey and trimmings to vacationing high rollers. Time with family and friends comes after the holiday. While the rest of the city combs shopping arcades for Black Friday deals, he's making magic with the leftovers. One of his favorites is this play on a French dip sandwich. Shredded turkey stands in for the usual beef, while gravy, thinned out to make it brothlike, replaces the jus for dipping. To this he adds the requisite leftover stuffing, and he folds the cranberry sauce into a fragrant and creamy aioli. He likes to crumble mild blue cheese over the top of his sandwich for extra pizazz, but feel free to leave it out if you're feeling more traditional.
Provided by Melissa Clark
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together cranberry sauce, mayonnaise and chutney. In a small pot, heat together turkey and 2/3 cup of the gravy.
- Bring a small pot of water to a boil. Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip. It should be like a rich broth. Season with salt if needed.
- Spread chutney mixture over cut side of bread halves. Make sandwiches with turkey, stuffing and blue cheese, if you like. Cut sandwiches in half and dip in the warm, thin gravy as you eat them.
BEST THANKSGIVING LEFTOVERS SANDWICH
The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together.
Provided by Sohla El-Waylly
Categories dinner, lunch, sandwiches, main course
Time 8h20m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
- Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
- The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
- In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
- In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
- Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
- In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
- Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
- On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
THANKSGIVING SANDWICHES
When I first tried this recipe for leftover turkey, I knew it would be an instant hit with my family. These sandwiches really capture the flavor of the holidays.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the turkey, mayonnaise, cranberries, orange, sugar, mustard and salt. Just before serving, stir in pecans. Place lettuce and 1/2 cup turkey mixture on each roll.
Nutrition Facts : Calories 458 calories, Fat 23g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 679mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.
TURKEY ROAST DIP WITH MELTED GRUYERE
Provided by Kelsey Nixon
Time 6h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.
- Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife.
- For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.
- Carefully remove from the oven. Pile the sliced turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.
THANKSGIVING SANDWICH
This is something my 11 year old daughter made after Thanksgiving; it is the best sandwich you will ever taste.
Provided by Nichol
Categories Main Dish Recipes Pork Ham
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
- Lay out two slices of bread; place 4 slices of ham on each slice of bread.
- Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 34.6 g, Cholesterol 107.7 mg, Fat 25.8 g, Fiber 2 g, Protein 42.4 g, SaturatedFat 8.9 g, Sodium 1994.9 mg, Sugar 2.9 g
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