Back to Open-Faced Turkey Sandwich with Mushroom Gravy
All Reviews for Open-Faced Turkey Sandwich with Mushroom Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Open-Faced Turkey Sandwich with Mushroom Gravy
Recipe Summary
Yield: Makes 4 sandwiches
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter
1 shallot, finely chopped
1 teaspoon fresh thyme, leaves
1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
Salt and freshly ground pepper
1/2 cup Madeira wine
1 1/2 cups gravy
4 thick-cut slices white sandwich bread, such as pain de mie (Pullman)
3 pounds Roast Turkey Breast and Gravy, (1/2 recipe)
1 small bunch watercress
Gallery
Open-Faced Turkey Sandwich with Mushroom Gravy
Recipe Summary
Yield: Makes 4 sandwiches
Gallery
Open-Faced Turkey Sandwich with Mushroom Gravy
Open-Faced Turkey Sandwich with Mushroom Gravy
Open-Faced Turkey Sandwich with Mushroom Gravy
Recipe Summary
Yield: Makes 4 sandwiches
Recipe Summary
Yield: Makes 4 sandwiches
Yield: Makes 4 sandwiches
Makes 4 sandwiches
Ingredients
Ingredients
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1 teaspoon fresh thyme, leaves
- 1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
- Salt and freshly ground pepper
- 1/2 cup Madeira wine
- 1 1/2 cups gravy
- 4 thick-cut slices white sandwich bread, such as pain de mie (Pullman)
- 3 pounds Roast Turkey Breast and Gravy, (1/2 recipe)
- 1 small bunch watercress
Directions
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.
Reviews (3)
Add Rating & Review
5 Ratings
5 star values:
2
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
1
Reviews (3)
Add Rating & Review
5 Ratings
5 star values:
2
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
1
Add Rating & Review
5 Ratings
5 star values:
2
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
1
5 Ratings
5 star values:
2
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
1
5 Ratings
5 star values:
2
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
1
- 5 star values:
- 2
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
12/01/2013
I loved this recipe! It was the perfect thing for leftover Thanksgiving gravy and turkey - and I couldn't resist adding a layer of mashed potato. A red table wine did the trick in place of Madeira, and I sautéed & simmered just a tad longer. I think a poached or fried egg would be a perfect addition to this dish (if you omit the mashed potato). With some dashes of Tabasco, this rocked my world.
Martha Stewart Member
Rating: Unrated
12/03/2010
My leftover turkey gravy from Thanksgiving was light, not dark, so I used white wine instead of Madeira. No shallots in the house so I sauteed some finely chopped onion. Even with those changes it was still delicious.
Martha Stewart Member
Rating: Unrated
12/26/2008
Wow! Really delicious and easy. I made this for my family for Christmas eve. They enjoyed it. I don't eat meat, so I left out the turkey in my portion and really enjoyed it too! It reheats well. Yumm!
Martha Stewart Member
Rating: Unrated
12/01/2013
I loved this recipe! It was the perfect thing for leftover Thanksgiving gravy and turkey - and I couldn't resist adding a layer of mashed potato. A red table wine did the trick in place of Madeira, and I sautéed & simmered just a tad longer. I think a poached or fried egg would be a perfect addition to this dish (if you omit the mashed potato). With some dashes of Tabasco, this rocked my world.
Rating: Unrated
Rating: Unrated
12/03/2010
My leftover turkey gravy from Thanksgiving was light, not dark, so I used white wine instead of Madeira. No shallots in the house so I sauteed some finely chopped onion. Even with those changes it was still delicious.
Rating: Unrated
12/26/2008
Wow! Really delicious and easy. I made this for my family for Christmas eve. They enjoyed it. I don't eat meat, so I left out the turkey in my portion and really enjoyed it too! It reheats well. Yumm!
All Reviews for Open-Faced Turkey Sandwich with Mushroom Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Open-Faced Turkey Sandwich with Mushroom Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
