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Open-Faced Turkey Sandwich

It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up that creamy sauce. —Carol Hull, Hermiston, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

Directions

  • 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.

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