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OPEN-FACED HOT TURKEY SANDWICH WITH SHALLOT AND WHITE WINE SAUCE

Hot dindon
Whole Poultry Sandwiches & burgers Oven Thanksgiving Winter season Exceldor classics Turkey leftovers Holiday season
4-6 Portions
20 min Prepping
30 min Cooking
Recipe Easy

Ingredients

  • 4 Kaiser buns, halved and buttered
  • 3 tbsp. (45 ml) olive oil
  • 3 tbsp. (45 ml) butter
  • 1½ cups (375 ml) mushrooms, finely chopped
  • 3 French shallots, chopped
  • 6 cloves garlic, chopped
  • 10 sprigs fresh parsley, finely chopped
  • ½ cup (125 ml) dry white wine
  • 2 cups (500 ml) homemade or store-bought demi-glace sauce
  • 2 cups (500 ml) frozen peas
  • Salt and pepper

Directions

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  1. Heat oil and butter in a large frying pan over medium-high heat. Add shallots and garlic and cook till they change colour slightly.
  2. Add mushrooms, peas, parsley, and white wine. Continue cooking for 15 minutes.
  3. Add demi-glace sauce and turkey, continue cooking for 2 to 3 minutes or until turkey is hot. Set aside.
  4. Toast buttered buns in the oven. Place them on plates and pour the turkey mixture between the buns.