Everything's better with gravy – especially this classic open-faced sandwich. Bonus? The turkey and pan sauce is equally tasty over mashed potatoes or egg noodles.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
- 2 small boneless skinless turkey breasts (about 1-1/2 lb/750 g total)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 8 oz cremini or white mushrooms thinly sliced (about 2 cups/500 mL)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 tablespoons all purpose flour
- 1 cup sodium-reduced chicken stock
- 2 tablespoons chopped fresh parsley
- 2 teaspoons lemon juice
- 4 slice whole wheat bread
MethodCut each turkey breast in half; sprinkle with half each of the salt and pepper. In large cast-iron or heavy skillet, heat half of the oil over high heat; brown turkey all over, 5 to 6 minutes. Transfer to plate.
Add remaining oil to skillet; fry onion, mushrooms, thyme, rosemary and remaining salt and pepper over medium heat, stirring occasionally, for about 5 minutes or until golden.
Stir in flour; cook for 2 minutes. Stir in stock and 1/4 cup (50 mL) water, a little at a time; bring to boil.
Return turkey to skillet. Stir in parsley and lemon juice; cover and simmer over medium heat for 8 to 10 minutes or until thickened and juices run clear when turkey is pierced.
Slice turkey and arrange on each slice of bread; pour gravy over top.
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Nutritional facts Per serving: about
- Sodium 561 mg
- Protein 43 g
- Calories 364.0
- Total fat 11 g
- Cholesterol 87 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
- Iron 23.0
- Folate 25.0
- Calcium 7.0
- Vitamin A 2.0
- Vitamin C 5.0