Name: Hot Turkey Sandwiches with Sherry Gravy
Yield: 4 Servings
Ingredients: 8 1/4-inch-thick turkey breast scallops (each about 2 1/2 ounces); 3 tablespoons chopped fresh sage or 3 teaspoons dried; 1/4 cup (1/2 stick) butter; 3 large green onions, thinly sliced; 2 tablespoons all-purpose flour; 1 14 1/2-ounce can low salt chicken broth; 1/3 cup cream Sherry; 4 1/2-inch-thick diagonal slices sourdough bread (each about 5x3 1/2 inches), lightly toasted, buttered

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