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Hot Turkey Sandwiches with Mushroom Gravy

| November 22, 2012


Hot Turkey Sandwiches with Mushroom Gravy

You can also prepare this delicious recipe using some of that leftover Thanksgiving Day turkey meat.


Serves 4

  • 4 turkey cutlets (6 to 8 ounces each), trimmed of excess fat and patted dry
  • Kosher salt and freshly ground black pepper
  • ¼ cup, plus 1 tablespoon, all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces assorted wild mushrooms, brushed, trimmed, and cut into ¼-inch slices
  • 1 small yellow onion, peeled and finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 rib celery, finely chopped
  • 4 cloves garlic, peeled and finely minced
  • 1 tablespoon fresh sage, chopped, plus more for garnish
  • ¼ cup Maderia wine
  • 1 cup homemade chicken stock, or low-sodium canned chicken broth
  • 4 slices whole-wheat bread, toasted
  • 8 ounces thick-cut bacon, cooked until crispy and drained


1. Season both sides of the turkey cutlets with salt and black pepper. Then, dredge the turkey in 1/4 cup of the flour, coating it lightly on both sides. In a large skillet, warm the olive oil and butter over medium-high heat until hot, but not smoking. Arrange the turkey in the skillet and sear until golden brown, about 3 minutes. Then, flip the cutlets over and continue to sear until cooked through, 3 to 4 minutes more. Remove from the skillet and set aside.

2. Return the skillet to the heat and add the mushrooms, onion, carrot, and celery. Cook, stirring often, until the onion is translucent and the mushrooms are golden, 6 to 8 minutes. Add the garlic, sage, and Madeira and cook for an additional minute. Whisk the stock together with the remaining tablespoon of flour. Ass the stock mixture to the skillet and simmer until thickened. Remove from the that and season to taste with salt and pepper.

3. To assemble the sandwiches, top each slice of toast with a few slices of cooked bacon, a turkey cutlet, and some of the mushroom gravy. Garnish with fresh sage leaves and serve.

Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
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Copyright © 2012 by Nathan Scott. All rights reserved.

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Category: Open Kitchen

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