Hot Turkey Sandwiches with Sherry Gravy

Serving suggestion:  Watercress salad, Lemon Meringue pie

 

Prep and cook time:

  
 

Makes:

 4 servings

Ingredients:

8

¼ inch thick turkey breast scallops (each about 2 ½ oz)
3 Tbsp

chopped fresh sage (or 3 tsp dried)
¼ c

butter (½ stick)
3

large green onions, thinly sliced
2 Tbsp

flour
 

14-½ oz can

low-salt chicken broth
⅓ c

sherry
4 ½-inch thick diagonal slices sourdough bread (each about 5x3½ inches, lightly toasted, buttered
 

 

 

 

Directions:

  1. Sprinkle turkey with half of sage, salt, and pepper. 

  2. Melt butter in heavy large skillet over medium-high heat.  Add 4 turkey scallops and sauté until cooked through, about 1 1/2 minute per side.  Transfer to warm plate. 

  3. Repeat with remaining 4 scallops. 

  4. Add green onions to skillet and saute 1 minute.

  5. Sprinkle with flour; stir 1 minute. 

  6. Gradually whisk in broth and sherry. 

  7. Increase heat until gravy thickens, whisking constantly, about 2 minutes

  8. add remaining half of sage.  Reduce heat to low. 

  9. REturn turkey and any accumulated juices to gravy; simmer 1 minute to heat through.  Season with salt and pepper. 

Place 1 bread slice on each plate.  Top each with 2 turkey scallops and gravy.