|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy and elegant open-faced sandwich recipe is a perfect way to use up leftover turkey at Thanksgiving or Christmas. For an easier version, get some bottled Alfredo sauce and make an "updated" Turkey Mornay!
- 1/4 cup butter
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup red bell pepper (diced)
- 3 tablespoon flour
- Salt and pepper (to taste)
- 1/2 teaspoon dried thyme leaves
- 1 cup chicken or turkey broth
- 1/2 cup heavy cream
- 2 egg yolks (beaten)
- 1 cup Gruyere or Swiss cheese (shredded)
- 3 tablespoon Parmesan cheese (grated)
- 2 cups cooked turkey or chicken (sliced)
- 4 English muffins (split and toasted)
Gather the ingredients.
Heat the butter in heavy saucepan. Add onion, garlic, and red pepper and cook until tender.
Sprinkle in flour, salt, pepper, and thyme and cook, stirring, until mixture bubbles. Cook for 1 minute.
Add chicken broth and cream and stir well with wire whisk. Bring to boiling and cook 2 minutes.
Remove from heat and stir a small amount of sauce into the egg yolks to heat and temper.
Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2 to 3 minutes, whisking constantly. remove from heat and stir in cheeses. Stir until smooth and melted.
Place sliced turkey or chicken on each split, toasted English muffin and pour sauce over each. Sprinkle with more cheese, if desired, and broil 4 to 7 minutes until lightly browned and bubbly.
Serve and enjoy!