It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. —Carol Hull, Hermiston, Oregon
Open-Faced Turkey Sandwich Recipe photo by Taste of Home
4 slices Texas toast or other thick-sliced bread, toasted
Chopped tomato and minced fresh parsley, optional
In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes.
Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.
Health Tip: A simple switch to reduced-fat cream cheese will cut saturated fat by about 25%. Be careful to not boil after it’s been added; just heat through.
Test Kitchen tips
One 12-ounce can of evaporated milk has a little more than 1-1/2 cups. Leftover milk can be refrigerated for up to five days.
Stir leftover evaporated milk into your morning coffee or add it to mashed potatoes or macaroni and cheese for a richer flavor.
Texas Toast is packaged bread that is sliced double thick, making it great for this saucy turkey topping.