Hot Turkey Sandwiches with Sherry Gravy
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



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 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 brad slice on each plate. Top each with 2 turkey scallops and gravy.

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