Hot Turkey Sandwich with Gravy
Hot Turkey Sandwich with Gravy
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 364 |
| pro | 43 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 87 mg |
| sodium | 561 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 23 |
| vit A | 2 |
| vit C | 5 |
| folate | 25 |
- Portion size: 4
Ingredients
- 2 small 2smallboneless skinless turkey breastboneless skinless turkey breasts, (about 1-1/2 lb/750 g total)
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspvegetable oil
- 1 1oniononions, finely chopped
- 8 oz 8ozcremini or white mushrooms, thinly sliced (about 2 cups/500 mL)
- 1/4 tsp 1/4tspdried thyme
- 1/4 tsp 1/4tspdried rosemary
- 2 tbsp 2tbspall purpose flour
- 1 cup 1cupsodium-reduced chicken stock
- 2 tbsp 2tbspchopped fresh parsley
- 2 tsp 2tsplemon juice
- 4 slice 4slicewhite or whole wheat bread
Preparation
Cut 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.
More sandwich recipes:
- Open-Faced Turkey Sandwiches with Caramelized Onions
- Steak Sandwich
- St. Lawrence Market Sandwich
- Vegetable Chicken Sandwich
Additional information : Tip: As a money saver, buy 1 large turkey breast (2 lb/1 kg); remove meat to cook and save bone for stock.
Source : Canadian Living Magazine: April 2008
