Skip to main content
Recipes

Hot Turkey Sandwiches with Sherry Gravy

By Melanie Barnard and Brooke DojnyPhotography by Jacqueline Hopkins

4.0

(1)

Image may contain Food and Seasoning

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Sprinkle turkey with half the sage, salt, and pepper. Melt butter in heavy large skillet over medium-high heat. Add 4 turkey scallops and sauté until lightly browned and cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with remaining 4 scallops. Add green onions to skillet and sauté 1 minute. Sprinkle with flour; stir 1 minute. Gradually mix in broth and Sherry. Increase heat to high and boil until gravy thickens, whisking constantly, about 2 minutes. Add remaining half of sage. Reduce heat to low. Return turkey and any accumulated juices to gravy; simmer 1 minute to heat through. Season with salt and pepper.

    Step 2

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

Explore Bon AppétitSandwichTurkeyPoultrySherryNut-FreeDairy-FreeLunchDinner