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    Hot Turkey Sandwiches with Sherry Gravy

    Source of Recipe

    Bon Appetit-2/02

    List of 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 (14.5-ounce) can low-salt chicken broth
    • 1/3 cup cream sherry
    • 4 (1/2-inch-thick) diagonal slices sourdough bread (each about 5 x 3 1/2 inches), lightly toasted, buttered


    1. Sprinkle turkey with half of sage, salt, and pepper. Melt butter in heavy large skillet over medium-high heat. Add 4 turkey scallops and saute 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 to pan and saute 1 minute. Sprinkle with flour, stir 1 minute. Gradually whisk 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.

    2. Place 1 bread slice on each plate. Top with 2 turkey scallops and gravy.
    3. Servings: 4




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