Open-Faced Turkey Sandwich
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Open-Faced Turkey Sandwich
Category
Meat and Poultry
Prep Time
-3 minutes
Ingredients
- 2 tablespoons Fustini's Herbs de Provence olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 tablespoons flour
- 1 cup evaporated milk
- 1 cup chicken stock
- 4 ox cream cheese, softened, cubed
- 1 cup frozen peas
- 2 cups chopped cooked turkey
- 1 tablespoon Fustini's Parmesan Spice blend
- Kosher salt & freshly ground black pepper
- 4 slices Texas toast or thick-sliced bread, toasted
- chopped tomato, optional
- minced fresh parsley, optional
Ingredients
Directions
- In a large saucepan, heat olive oil over medium-high heat. Sauté, 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 until thickened, 4-6 minutes.
- Add cream cheese, peas, turkey, seasoning, salt, and pepper. Cook and stir until blended and heated through. Serve over prepared toast. Garnish with tomato and parsley if desired.
Recipe Note
Budget-friendly comfort food! Adapted from tasteofhome.com