Fast Hot Turkey Sandwiches Recipe

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Fast Hot Turkey Sandwiches Recipe

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Twice a week for 20 years, I've prepared meals for our church community. This delicious down-home turkey sandwiches are always on the menu.—Mollie Flack, Cooper Center, Alaska
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 quarts turkey or chicken broth
  • 2 tablespoons onion powder
  • 4 teaspoons garlic powder
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 2 cups cornstarch
  • 2 cups cold water
  • 2 cups half-and-half cream
  • 2 teaspoons browning sauce, optional
  • 40 large slices roast turkey breast (about 6-1/2 pounds cooked turkey)
  • 40 slices bread
  • 7 quarts hot mashed potatoes (about 45 medium potatoes)

Directions

In a large kettle, bring broth and seasonings to a boil. Combine cornstarch and water; gradually add to boiling broth. Cook and stir for 2 minutes. Add cream and browning sauce. Place each slice of turkey on a slice of bread; top with a spoonful of mashed potatoes. Cover with gravy. Yield: 20 servings.
Originally published as Hot Turkey Sandwiches in Taste of Home October/November 1996, p54

Nutritional Facts

1 each: 686 calories, 10g fat (4g saturated fat), 111mg cholesterol, 3078mg sodium, 94g carbohydrate (4g sugars, 1g fiber), 52g protein.

  • 8 quarts turkey or chicken broth
  • 2 tablespoons onion powder
  • 4 teaspoons garlic powder
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 2 cups cornstarch
  • 2 cups cold water
  • 2 cups half-and-half cream
  • 2 teaspoons browning sauce, optional
  • 40 large slices roast turkey breast (about 6-1/2 pounds cooked turkey)
  • 40 slices bread
  • 7 quarts hot mashed potatoes (about 45 medium potatoes)
  1. In a large kettle, bring broth and seasonings to a boil. Combine cornstarch and water; gradually add to boiling broth. Cook and stir for 2 minutes. Add cream and browning sauce. Place each slice of turkey on a slice of bread; top with a spoonful of mashed potatoes. Cover with gravy. Yield: 20 servings.
Originally published as Hot Turkey Sandwiches in Taste of Home October/November 1996, p54

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