Diner-Style Hot Turkey Sandwiches

Name: Diner-Style Hot Turkey Sandwiches
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 smalls apples, chopped; 1 bay leaf; 2 kgs boneless turkey breasts each); 2 kgs boneless turkey breasts each); 1 stick softened butter; 4 Tbsps butter; 8 Tbsps butter; 3 ribs celery with leafy tops, chopped; 720 milliliters chicken stock; 720 milliliters turkey or chicken stock; 6 servings Kosher salt and coarse black pepper; 1 round tablespoon Dijon mustard, optional; 1 egg yolk; 3 Tbsps flour; 2 larges fresh bay leaves; 15 grams finely chopped fresh herbs, such as thyme, sage and parsley; 15 grams fresh herbs, such as thyme, sage and parsley, finely chopped; 6 servings Chopped fresh parsley, garnish; 6 servings Coarse black pepper; 6 servings Salt; 6 servings Salt and freshly ground black pepper; 473 grams A couple stock, to reheat sliced turkey; 1 liters stuffing cubes, such as Pepperidge Farms; 6 servings Sliced good quality white or wheat bread; 6 servings Sliced good quality white or wheat bread; 69 milliliters About Worcestershire sauce; 2 to medium yellow onions, chopped

Diner-Style Hot Turkey Sandwiches requires approximately 2 hours and 20 minutes from start to finish. One serving contains 1392 calories, 111g of protein, and 69g of fat. For $10.24 per serving, you get a main course that serves 6. A mixture of apples, flour, chicken stock, and a handful of other ingredients are all it takes to make this recipe so yummy. Users who liked this recipe also liked Diner-Style Hot Turkey Sandwiches, Hot Turkey Sandwich – Diner Style, and Hot Turkey Sandwiches (For Leftover Turkey).

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Arrange a wire rack over a baking sheet.

Equipment you will use

Baking Sheet

Wire Rack

Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly.

Ingredients you will need

Turkey Breast

Butter

Herbs

Meat

Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour.

Ingredients you will need

Salt And Pepper

Olive Oil

Bay Leaves

Meat

Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.

Ingredients you will need

Whole Turkey

Gravy

Equipment you will use

Aluminum Foil

Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally.

Ingredients you will need

Salt And Pepper

Bay Leaves

Stuffing

Apple

Butter

Celery

Onion

Herbs

Equipment you will use

Casserole Dish

Frying Pan

Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.

Ingredients you will need

Stuffing

Butter

Stock

Equipment you will use

Casserole Dish

Melt the butter in a large skillet and season liberally with black pepper.

Ingredients you will need

Black Pepper

Butter

Equipment you will use

Frying Pan

Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken.

Ingredients you will need

Worcestershire Sauce

All Purpose Flour

Stock

Equipment you will use

Whisk

Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in.

Ingredients you will need

Turkey Breast

Egg Yolk

Gravy

Equipment you will use

Ladle

Frying Pan

Add the mustard, if using.

Ingredients you will need

Mustard

Add salt to taste. Cool and store.

Ingredients you will need

Salt

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place the rack in center of oven.

Equipment you will use

Oven

Bring the stuffing to room temp, then bake until crispy on top and hot through.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Reheat the gravy over medium heat, partially covered and stirring occasionally.

Ingredients you will need

Gravy

While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.

Ingredients you will need

Turkey Breast

Bay Leaves

Stuffing

Gravy

Stock

Equipment you will use

Frying Pan

Oven

For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.

Ingredients you will need

Ice Cream