Turkey And Dressing Sandwiches Recipes

HOT TURKEY AND DRESSING SANDWICHES

Steps:

• Saute onions in butter.
• Add soup and broth and stuffing; stir over medium heat a few minutes.
• Stir in turkey.
• Put in crock pot and cook on low 8 hours.
• Serve on buns.

TURKEY AND DRESSING SANDWICHES

Steps:

• 1. Mix all together and heat in slow cooker on low. When hot serve and enjoy.

SLOW-COOKER TURKEY AND DRESSING SANDWICHES

Steps:

• Toss all ingredients except buns in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours.
• To serve, scoop about 1/2 cup turkey mixture into each bun.

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.

TURKEY AND DRESSING SANDWICHES

Steps:

• Toss all ingredients except the buns into a 3 1/2-4-quart slow cooker Cover and cook on low heat setting 8 to 9 hours To serve, scoop about 1/2 cup turkey mixture into each bun.
• 16 sandwiches.

TURKEY AND DRESSING SANDWICH

Steps:

• 1. Bake 7 - 8 lb turkey breast ( or 12 - 14 lb turkey) sautee vegetables in 2 sticks of butter. Mix Pepperidge Farm stuffing w/ 1 qt chicken brothand juices from roasting pan as needed for moistness.salt and pepper to taste. Add sauteed vegetable w/ butter. Stir together.
• 2. Bake 350 degrees until hot.Mix sredded turkey and dressing with gravy- You want a moist consistencey. Put on bun and enjoy !!! Can be served as a cassarole.