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Turkey Mushroom Sandwich Bowls Recipe

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Turkey Mushroom Sandwich Bowls Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

4 French rolls
1/4 cup butter, melted
1-1/2 cups sliced fresh mushrooms
1 medium onion, thinly sliced
2 tablespoons canola oil
1/2 cup dry vermouth or chicken broth
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups heavy whipping cream
4 cups cubed cooked turkey
Minced fresh chives

Directions

Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread or save for another use). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325° for 10-15 minutes or until lightly browned.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated.
Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until sauce is thickened. Stir in turkey; heat through.
Spoon into hollowed rolls; garnish with chives. Replace tops. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 884 calories, 55 g fat (27 g saturated fat), 238 mg cholesterol, 816 mg sodium, 40 g carbohydrate, 3 g fiber, 50 g protein.

Originally published as Turkey Mushroom Sandwich Bowls in Taste of Home November 2011, p71

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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