Hot Turkey Knife and Fork Sandwich
| Quantity | Description |
|---|---|
| 12 slices | Texas toast or other thick cut soft bread |
| 1/3 cup | garlic butter or spread |
| 2 tbsp | olive oil |
| 1 cup | onions, diced |
| 2 cups | celery, thinly sliced |
| 3 tbsp | fresh rosemary, chopped* |
| 2 lbs | suffing mix |
| 5-1/2 cups | water |
| 3 lbs | cooked turkey breast, warm |
| 3 cups | hot turkey gravy |
| 3 cups | cranberry salsa |
Spread each slice of Texas toast with garlic butter and toast well. Set aside. In a large pot, heat olive oil and sauté onions and celery until tender. Add rosemary and stuffing mix and sauté for a few minutes more, stirring to combine. Add hot water all at once stirring to combine until mix is reconstituted and warm. To assemble the sandwich, Layer 1/2 cup of stuffing on each slice of toast. Top with 4 oz of warm turkey and then top with 1/4 cup hot turkey gravy. Serve with Cranberry Salsa! For variation: try melting a slice of cheddar or mozzarella cheese on top!
*Dried rosemary can be used but reduce the amount to 3 tsp.
Recipe courtesy of Ontario Turkey