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Publisher Photo
This recipe proves that leftover holiday turkey doesn't have to be lifeless! Liven up your extra turkey with a creamy Swiss cheese sauce and tender asparagus over toasted bread.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 3/4 cup shredded Swiss cheese
  • 4 slices white bread, toasted
  • 4 slices cooked turkey breast
  • 1 can (15 ounces) asparagus spears, drained
  • 2 tablespoons shredded Parmesan cheese

Directions

In a saucepan over medium heat, cook the butter, flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add Swiss cheese; stir until melted.
Place bread in a shallow baking pan; top with the turkey, asparagus and 1/2 cup sauce. Sprinkle with Parmesan cheese. Broil 5 in. from the heat for 4-6 minutes or until browned and bubbly. Yield: 4 servings.
Originally published as Turkey Mornay in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p88

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 3/4 cup shredded Swiss cheese
  • 4 slices white bread, toasted
  • 4 slices cooked turkey breast
  • 1 can (15 ounces) asparagus spears, drained
  • 2 tablespoons shredded Parmesan cheese
  1. In a saucepan over medium heat, cook the butter, flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add Swiss cheese; stir until melted.
  2. Place bread in a shallow baking pan; top with the turkey, asparagus and 1/2 cup sauce. Sprinkle with Parmesan cheese. Broil 5 in. from the heat for 4-6 minutes or until browned and bubbly. Yield: 4 servings.
Originally published as Turkey Mornay in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p88

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