Hot Turkey Sandwich with Gravy
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Servings: 4
Ingredients:
Hot Turkey Sandwich with Gravy
Photography by David Scott
| 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% |
Suggested Recipes
-
2 small boneless skinless turkey breasts (about 1-1/2 lb/750 g total)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, finely chopped
8 oz (250 g) cremini or white mushrooms, thinly sliced (about 2 cups/500 mL)
1/4 tsp (1 mL) each dried thyme and rosemary
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) sodium-reduced chicken stock
2 tbsp (25 mL) chopped fresh parsley
2 tsp (10 mL) lemon juice
4 slices white 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.
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.
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
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