A festive turkey dinner is absolutely delicious, but what to do with all the leftovers? Try this delicious sandwich to help you use up every last bit of the bird.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan, heat oil and butter over medium heat; cook spinach, stirring, until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Place 1⁄2 baguette on each serving plate. Top with spinach and turkey; drizzle with Creamy White Wine Sauce. Serve with Quick Cranberry Sauce.
Creamy White Wine Sauce
In saucepan, melt 2 tbsp butter over medium heat; cook 2 chopped cloves garlic and 1 chopped shallot, stirring, for 2 minutes. Sprinkle with 2 tbsp all-purpose flour, stirring, until mixture is lightly browned. Whisk in 1⁄2 cup dry white wine; gradually whisk in 11⁄2 cups chicken broth and 1⁄2 cup 18% cream. Whisk in 1⁄2 tsp each dry mustard and paprika. Season with salt and pepper; bring to boil. Reduce heat to simmer; cook, stirring often, until thickened, 7 to 8 minutes. (Make-ahead: Can be refrigerated for up to 2 days; heat gently before serving.) Makes about 2 cups.
Quick Cranberry Sauce
In large measuring cup, mix together 1 cup frozen cranberries, 2 tbsp liquid honey and juice of 1⁄2 lemon. Season with salt; let stand for 30 minutes. Using hand blender, purée into sauce. (Make- ahead: Can be refrigerated for up to 5 days.) Makes about 1 cup.
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 550 mg
- Sugars 14 g
- Protein 40 g
- Calories 555
- Total fat 21 g
- Cholesterol 140 mg
- Saturated fat 10 g
- Total carbohydrate 51 g
