Wednesday, November 17, 2010

Roasted Hot Turkey Sandwich with Pan Gravy

 I think I'm officially ready for the Holidays to begin!  It almost always happens around this time...about a week before Thanksgiving.   The kids have all of their Thanksgiving parties at the end of the week and then they are out on Friday for one whole week!  Which means...Nashiville here we come!!!  Oh yea, I'm so looking forward to spending some time with family, making some new traditions, and doing a lot of cooking (and eating)! 
I usually love doing a little pre-Thanksgiving meal for the kids (who am I's mostly for me), and sometimes it's a roasted chicken, sometimes it's turkey.  Today I roasted turkey breasts (boneless and skinless) and made the meal into one of my favorites...Hot Turkey Sandwiches.  Of course, I rounded out the meal with all of the typical sides; mashed potatoes, stuffing, and sauteed fresh green beans (I like the skinny ones).
This is the perfect meal to make if your in the mood for those Thanksgiving traditions, but don't want to have too much hassle.  Get ready, it's only a week away!

Roasted Hot Turkey Sandwiches with Pan Gravy {My recipe}

INGREDIENTS: {Makes 4-6 sandwiches}
  • 1 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • 3 - 4 lbs. turkey breasts {I used boneless, skinless}
  • 1 Tbsp. fresh rosemary, chopped
  • 1 Tbsp. fresh sage, chopped
  • 2 Tbsp. fresh flat leaf parsley, chopped
  • sea salt
  • freshly ground black pepper
  • drippings from Turkey
  • 2 Tbsp. unsalted butter
  • 1/4 cup flour
  • 4-5 cups warm chicken stock {or turkey stock}
  • 1 Tbsp. Turkey Base {I used Better than Boullion Turkey Base}
  • salt to taste
  • freshly ground pepper to taste
  • Fresh white country bread to make the sandwich
  Heat oven to 350 degrees.  In a oven-proof skillet, heat butter and olive oil together.  Chop fresh herbs and mix together in a small bowl.  Season turkey breasts generously with sea salt and freshly ground pepper, then rub herbs all over the turkey breasts.  Once skillet is hot, place turkey breasts in pan and brown for 3-5 minutes.  Turn breasts over, cover  the skillet with a lid {or foil} and place skillet in pre-heated oven.  Cook for 1 hour, turn oven off and let turkey sit for 30 minutes.  
Remove turkey from skillet and keep warm in foil.  Place skillet on stove top and heat to medium.  Add 2 Tbsp. butter and melt.  Whisk in flour and let cook for 1 minute.  Whisk turkey base into flour mixture, then slowly whisk in chicken stock.  Season with salt and pepper to taste.  Let mixture come to a gentle boil, then reduce to low.  Slice turkey breasts and place in the gravy to heat through.  
To serve:  Place a piece of bread on a plate, pile with turkey and cover with as much gravy as you like.  Serve mashed potatoes, stuffing, and vegetable to round out the meal!

Seasoned turkey breasts heating up in the pan

Make sure you get a nice brown color on one side {which makes for good gravy drippings}

Out of the me, it's really tender even without the skin

Oh yea, all of those drippings will make a tasty gravy

I'm no gravy expert, but this was pretty darn good!

 Give the turkey a bath in that golden gravy...helps keep it moist too!

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