Friday, August 29, 2014
Inquirer Daily News

Turkey Torrezoux

From Peter McAndrews of Paesano's

6 serving(s)

4 cups shredded turkey
½ cup gravy
2 cups cooked mushrooms
½ cup heavy cream
½ cup mayonnaise
¼ cup cranberry sauce
2 cups leftover stuffing, preferably with sausage
1/2 pound sharp provolone, shredded
12 slices thick-cut brioche or rustic white bread, toasted
 

1. In a large saute pan, heat turkey, gravy, mushrooms, and heavy cream. Cook on low heat, until reduced by half. Mix mayo with cranberry sauce. Heat stuffing mixture in pan.
2. To assemble sandwich, place cranberry mayo on each slice of bread. Layer with cheese. Divide turkey and stuffing mixture evenly on half of the slices of bread. Top with remaining slices, slice in half, and serve.

Per serving: 513 calories, 40 grams protein, 19 grams carbohydrates, 3 grams sugar, 30 grams fat, 149 milligrams cholesterol, 955 milligrams sodium, 1 gram dietary fiber.

Tagged as: | Sandwich

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