Hot Open Faced Vegan Turkey Gravy Sandwiches Recipes

OPEN-FACED HOT TURKEY SANDWICHES

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.

HOT TURKEY SANDWICH

Steps:

• Heat gravy in a skillet until bubbly: If the gravy is too thick, thin with a little stock or water.
• Add pieces of sliced cooked turkey meat to the gravy: Coat with the gravy on all sides and heat until the meat is heated through.
• Arrange a slice of bread on a plate: Rustic French or Italian loaf would work great. Top with sliced turkey and gravy.

HOT OPEN-FACED VEGAN TURKEY & GRAVY SANDWICHES

Steps:

• If using homemade seitan, slice it as thin as possible, preferably using a mandoline slicer. If using store-bought, slice it thin as best as you can using a mandoline or sharp knife (depending on the size and shape of your seitan pieces).
• Place 1 tablespoon of vegan butter in a medium skillet and melt it over medium heat.
• Give the butter a minute to heat up, and then add the seitan slices. Avoid overcrowding the skillet, and cook the slices in batches if needed.
• Cook the seitan slices for about 5 minutes on each side, until lightly browned, and then remove them from the skillet and transfer them to a plate.
• Melt the remaining 2 tablespoons of butter in the skillet.
• Add the onion and cook for about 5 minutes, until soft and translucent.
• Add the garlic and flour, and stir well to coat the onions with flour. Cook for about 1 minute more, until the garlic becomes very fragrant.
• Whisk in the water, milk, nutritional yeast flakes, soy sauce, vinegar, thyme, and rubbed sage.
• Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to simmer, uncovered, for about 10 minutes, until it thickens up a bit.
• Return the seitan slices to the skillet and stir them into the gravy. Cook for about 1 minute more, just to heat up the seitan and give it a chance to absorb some gravy.
• Remove the skillet from heat and season the gravy with salt and pepper to taste.
• Arrange the bread slices on plates in pairs, and top with the turkey and gravy. Sprinkle with parsley and/or chives, and serve.

OPEN-FACE HOT TURKEY SANDWICH

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add flour; cook, whisking constantly, to combine, about 30 seconds. Add broth; cook, whisking constantly, until well combined, about 30 seconds. Continue to cook, whisking constantly, until the mixture thickens, about 3 minutes. Remove from heat. Stir in salt and 1 1/2 teaspoons each sage and thyme. Cover the gravy to keep warm, and set aside.
• Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until golden brown and very soft, about 15 minutes, adding a bit of water if needed to keep the onion from browning too much. Remove from heat. Transfer the onion to a plate.
• Wipe the pan clean. Add the remaining 2 tablespoons oil; heat over medium-high heat. Add mushrooms; cook, stirring often, until deep golden brown, 6 to 8 minutes. Remove from heat.
• Spoon half of the gravy evenly over toast (about 3 tablespoons per slice); top evenly with turkey and the remaining gravy. Top evenly with the onion, mushrooms and cranberry sauce. Sprinkle evenly with remaining 1/2 teaspoon each sage and thyme. Serve immediately.

OPEN FACED SAVORY HOT TURKEY SANDWICHES

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.