Best 3 What A Face Open Faced Hot Turkey Sammys With Sausage Stuffing And Gravy Smashed Potatoes With Bacon Warm Apple Cranberry Sauce Recipes

Indulge in a feast fit for a holiday gathering with our "What a Face" Open-Faced Hot Turkey Sammies, featuring tender slices of roasted turkey, nestled atop toasted bread, and smothered in luscious sausage stuffing and velvety gravy. Experience the perfect harmony of flavors as you savor each savory bite.

Accompanying these delectable sammies are our Smashed Potatoes with Bacon, where crispy bacon bits dance atop fluffy mashed potatoes, creating a symphony of textures that will tantalize your taste buds. And to top it all off, delight in our Warm Apple Cranberry Sauce, a sweet and tangy symphony of apples, cranberries, and warm spices that will add a burst of festive cheer to your meal.

Prepare to impress your family and friends with this iconic holiday spread, sure to leave a lasting impression. Gather around the table, share laughter, and create memories that will last a lifetime with this unforgettable feast.

Let's cook with our recipes!

OPEN-FACED HOT TURKEY SANDWICHES

Open-Faced Hot Turkey Sandwiches image

Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.

Provided by Sam Sifton

Categories sandwiches, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 turkey thighs
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage
1 tablespoon lemon zest
1 cup dry white wine
2 to 3 cups turkey or chicken stock
4 tablespoons instant flour, or all-purpose flour
2 tablespoons cream, milk or half-and-half
2 slices bread of your choosing, traditionally white sandwich bread
Buttered peas, mashed potatoes and cranberry sauce, for serving

Steps:

Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.

OPEN FACED SAVORY HOT TURKEY SANDWICHES

Open Faced Savory Hot Turkey Sandwiches image

I was surprised I hadn't shared this recipe yet. We have this several times a year. Though it calls for sliced cooked turkey I usually use deli turkey sliced for sandwiches. You can use packaged. turkey gravy mix prepared directly in the skillet. Easily doubles, we love poultry seasoning so I always add more than whats listed.

Provided by lets.eat

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons butter or 4 tablespoons margarine
1/2 cup thinly sliced carrot
1/4 cup sliced celery
1/4 cup chopped onion
1/4 teaspoon poultry seasoning
1 (10 1/2 ounce) can turkey gravy
1/2 lb sliced cooked turkey
4 slices bread (toasted) or 4 slices split biscuits

Steps:

In a skillet melt the butter, add the vegetables with the poultry seasoning.
Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender.
Stir in the gravy, heat to boiling.
Add the turkey. Heat through.
Arrange turkey and gravy on the toast.

Nutrition Facts : Calories 627.5, Fat 33.6, SaturatedFat 17.8, Cholesterol 150.3, Sodium 1472.1, Carbohydrate 38.1, Fiber 3.1, Sugar 4.8, Protein 41.8

BLUE PLATE OPEN-FACED TURKEY SANDWICH

Blue Plate Open-Faced Turkey Sandwich image

Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. -Chris Schwester, Divide, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/3 cup butter, cubed
1 small onion, chopped
1/3 cup all-purpose flour
2 teaspoons minced fresh parsley
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
3 cups reduced-sodium chicken broth
1-1/4 pounds sliced deli turkey
12 slices white bread

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

Nutrition Facts : Calories 361 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1462mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

Tips:

To make the most of your Thanksgiving leftovers, use them to create delicious open-faced hot turkey sandwiches.
Use a variety of breads for your sandwiches, such as sourdough, rye, or whole wheat.
Don't be afraid to get creative with your toppings. Try adding cranberry sauce, avocado, or even a fried egg to your sandwich.
Make sure to use a good quality gravy. A homemade gravy is always best, but you can also use a store-bought gravy if you're short on time.
Serve your sandwiches with a side of mashed potatoes and warm apple cranberry sauce for a complete meal.

Conclusion:

These open-faced hot turkey sandwiches are a delicious and easy way to use up your Thanksgiving leftovers. They're perfect for a quick and easy lunch or dinner, and they're sure to be a hit with the whole family. So next time you're looking for a creative way to use up your leftovers, give these sandwiches a try.