Open-Faced Turkey Sandwich
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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2 tablespoons butter
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1/2 cup finely chopped onion
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1/4 cup finely chopped celery
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2 tablespoons all-purpose flour
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1 cup chicken stock
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1 cup evaporated milk
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4 ounces cream cheese, cubed
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1 cup frozen peas
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2 cups chopped cooked turkey (about 10 ounces)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 slices Texas toast or other thick-sliced bread, toasted
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Chopped tomato and minced fresh parsley, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 serving: 488 calories, 24g fat (13g saturated fat), 135mg cholesterol, 917mg sodium, 35g carbohydrate (11g sugars, 3g fiber), 32g protein.
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