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Faced Turkey Sandwich Recipe
Ingredients
:
2
tablespoons butter
1/2
cup finely chopped onion
1/4
cup finely chopped celery
2
tablespoons all-purpose flour
1
cup chicken stock
1
cup evaporated milk
4
ounces cream cheese, cubed
1
cup frozen peas
2
cups chopped cooked turkey (about 10 ounces)
1/2
teaspoon salt
1/4
teaspoon pepper
4
slices Texas toast or other thick-sliced bread, toasted
Chopped
tomato and minced fresh parsley, optional
How
To Make :
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.
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.
Test
Kitchen tips :
One
12-ounce can of evaporated milk has a little more than 1-1/2 cups. Leftover
milk can be refrigerated for up to five days.
Stir
leftover evaporated milk into your morning coffee or when making mashed
potatoes or macaroni and cheese for a richer flavor.
Texas
Toast is packaged bread that is sliced double thick, making it great for this
saucy turkey topping.
Health
Tip: A simple switch to reduced-fat cream cheese will cut saturated fat by
about 25%. Be careful to not boil after it’s been added; just heat through.
Nutrition
Facts :
1
serving: 488 calories, 24g fat (13g saturated fat), 135mg cholesterol, 917mg
sodium, 35g carbohydrate (11g sugars, 3g fiber), 32g protein.