Hot Turkey Sandwiches Recipe

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Hot Turkey Sandwiches Recipe

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5 2 2
Publisher Photo
If you're looking for a deliciously different entree, try Hot Turkey Sandwiches suggested by Janice Bilek of Holland, Michigan. Her version has tender shredded turkey in a basil cream sauce. "The sandwiches are a nice change of pace from turkey in traditional gravy," Janice says.
MAKES:
50 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing
MAKES:
50 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing

Ingredients

  • 3 bone-in turkey breast (6 to 7 pounds each)
  • 3 cups sliced fresh mushrooms
  • 3 cups thinly sliced green onions
  • 1-1/2 cups butter or margarine
  • 3/4 cup all-purpose flour
  • 3 to 4 tablespoons dried basil
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 6 cups chicken broth
  • 3 cups whipping cream
  • 50 sandwich rolls, split

Directions

Place turkey on racks in roasting pans. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 170°, basting several times with pan drippings. Cover and let stand for 10 minutes. Shred turkey.
In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; heat through. Spoon 1/2 cup onto each roll. Yield: 50 servings.
Originally published as Hot Turkey Sandwiches in Taste of Home April/May 2001, p54

Nutritional Facts

1/2 cup: 365 calories, 16g fat (9g saturated fat), 62mg cholesterol, 679mg sodium, 38g carbohydrate (6g sugars, 2g fiber), 19g protein.

  • 3 bone-in turkey breast (6 to 7 pounds each)
  • 3 cups sliced fresh mushrooms
  • 3 cups thinly sliced green onions
  • 1-1/2 cups butter or margarine
  • 3/4 cup all-purpose flour
  • 3 to 4 tablespoons dried basil
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 6 cups chicken broth
  • 3 cups whipping cream
  • 50 sandwich rolls, split
  1. Place turkey on racks in roasting pans. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 170°, basting several times with pan drippings. Cover and let stand for 10 minutes. Shred turkey.
  2. In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; heat through. Spoon 1/2 cup onto each roll. Yield: 50 servings.
Originally published as Hot Turkey Sandwiches in Taste of Home April/May 2001, p54

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Reviews forHot Turkey Sandwiches

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Rubihinghamwi User ID: 7502480 78542
Reviewed Nov. 23, 2013

"Very popular with gatherings of friends"

MY REVIEW
schnepa User ID: 2216978 88170
Reviewed Jun. 8, 2009

"I've made this recipe several times and it is absoutely yummy! I usually cut it in thirds, cooking just one turkey breast and 1/3 the other ingredients."

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