Skip to main content

Hot Turkey Sandwich




To me, nothing says comfort food like turkey. Turkey with potatoes, cold turkey sandwiches, hot turkey sandwiches, you get the point.

Normally, I roast a turkey breast with a bacon weave. This self-basts the bird and makes it very moist. The downside is you are left with more bacon grease than turkey drippings, which doesn't make the best gravy.

 For sandwiches, I go a more traditional route. Begin by chopping vegetables for the gravy base. I use three sticks of celery, two large carrots, a small sweet onion, a clove of garlic, and a teaspoon of parsley. Add the veggies to the bottom of a roasting pan, then add two cups of chicken broth.

Now to prepare the turkey breast. Rinse the breast well and pat dry. Place on a roasting rack and brush with melted butter. Lightly season with herbs de provence.
Use the spices sparingly, they can be quite strong.

Bast the turkey about every 30 to 45 minutes with melted butter. After about two hours, check for browning. When the breast is golden brown, tent with aluminum foil until done.


When the internal temperature reaches 165 degrees, remove from the oven and let rest for half an hour.


 Strain the juice in the bottom of the roasting pan and let cool. Add five tablespoons flour to the juice, making a thick roux, then add two cups of chicken broth.


 Heat until thickened. I like my gravy a little on the thin side, that way it thickens when refrigerated and doesn't need thinning later. For a darker gravy some folks add caramel coloring, but I prefer a little squirt of Worcestershire sauce.

Slice the breasts clean from the bone, then into 1/2 inch thick pieces.





Place several slices of turkey on a slice of white bread and cover with gravy.





Comments

Popular posts from this blog

Butternut Squash Lasagna

The holidays are a difficult time if you are dieting. My wife saw a recipe for a low-carb lasagna in a magazine, and asked me to make it. I read it and thought, it just wasn't lasagna. I went through the pantry looking for ingredients that would create a healthy and delicious meal.
There are two ways to make the noodles. You can slice them by hand, or you can do it the way I do, with a vegetable sheet cutter on my KitchenAid mixer. Once you get the hang of using the sheeter, it's a breeze to slice long ribbons of vegetables that can be sliced to your desired length.



Ingredients:
8 to 12 sheets or slices of butternut squash
2 cups fresh spinach
1 can spaghetti sauce
1 can diced tomatoes
4 cups fat free mozzarella shredded cheese
1 pound ground turkey breast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 cup diced black olives
1 cup finely diced butternut squash
1 teaspoon olive oil
cooking spray

 Begin by cutting your "noodles". Next in a preheated pan, ad…

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans,  they are the right size for a satisfying finish. Fresh blackberries add just the touch.


Recipe:
Preheat oven and pans to 375 degrees.
Cream together:
4 tablespoons softened butter
1/4 cup sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 cup molasses
1/2 tsp baking soda
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon
2 tablespoons  heavy cream
3 tablespoons milk

Add 1 cup pastry flour and mix together.
Add optional blackberries or raspberries.

Split batter between two small 6 inch or six 3 1/2 inch cast iron pans.
Bake 20 minutes until toothpick in center comes out clean.

Country Fried Steak with Sun Dried Tomato Gravy

Sometimes I just want comfort food. Country fried steak takes me back to my grandma's kitchen. This is a great recipe with the unexpected twist of sun dried tomatoes in the gravy and marinade.

Start by making the marinade. In a zip top bag add:
1/2 cup beef broth
1 teaspoon sun dried tomato spread
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder



Shake bag to mix well.
Add cube steak and let rest for 30 minutes.

While meat is marinating, start making the gravy. In a skillet, add 2 tablespoons​ butter and two tablespoons flour. Heat over a low heat until the butter melts, making a thick roux.

Add:
2 cups beef broth
2 tablespoons sun dried tomato spread
1 finely diced roasted red pepper
2 packets no-salt added beef bouillon
 Heat and stir until gravy thickens.


In  two bowls, add  half a cup of flour in one and two beaten eggs in the other.
Remove steaks from bag and lightly pat dry.  Dredge in flour, shake off excess flour and place in egg m…