© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp unsalted butter
2 Medium carrots, diced small
2 Medium celery ribs, diced small
1 Medium yellow onion, diced small
1 Each bay leaf
1/4 tsp dried thyme
3 tbsp all-purpose flour
1 qt TURKEY STOCK
To taste kosher salt and freshly ground black pepper
1 Thick slice sourdough bread
2/3 c mashed potatoes, heated
4 oz fully-cooked OVEN ROASTED TURKEY BREAST, sliced thick and warmed
1/2 c Turkey Gravy
In a large pot, sauté vegetables in butter over medium heat. When softened, add herbs and cook briefly.
Stir in flour and ensure all flour is absorbed by butter and coats all vegetables. Add stock and stir to combine. Cook for 30 minutes at simmer.
Strain and season to taste.
Place bread slice on heated dinner plate.
Top bread with 2/3 cup hot mashed potatoes, 4-ounces warm turkey slices and 1/2 cup hot Turkey Gravy.