This is the best. The sauce recipe is for making 6-8 sandwiches (open face). That is why the nutrition facts are out of line. You really need to stir the sauce while it is cooking. I make 6 in a 13x9 pan then scoop out onto a plate. Funny, everyone complains about how much fat is in this dish while they are licking the plates clean ;-) Enjoy!
Back in the early 80's I used to cook at a well-know Italian restaurant in Pittsburgh. There, along with the turkey devonshire we had the crab devonshire, a popular dish among the regular customers. Just substitute canned lump crabmeat for the turkey.
As another reviewer wrote, The Hollywood Social Club (The Sosh) in Shadyside served the Devonshire in the 1950s. The LeMont Restaurant wasn't built till years later. I still crave it, though I haven't lived in Pittsburgh since 1965!
Haven't made this yet but I have a small issue, I wirked as a chef in many Pittsburgh resturants and have never made a devonshire without a healthy slice of tomato... easy to add to this recipe, one of the best uses for Thanksgiving leftovers
Can the nutritional facts be accurate for this recipe?
I used to have one of these every week at the Black Angus in Oakland (in the '70s) This is the exact things, except there's too much sauce for a single sandwich. Increase the turkey, abcon, and bread, and you can make 8.
Yum! I used to get a devonshire sandwich at Teddy's in North Huntington, PA...I haven't had one of these in YEARS (I've lived in Tennessee for 10 years now). Thanks for posting!!
The Hollywood Social Club in Shadyside,use to serve these Sandwiches, on a sizzleing platter, the sauce had a little sherry wine in it, they also served it over lobster in a open-faced szndwich.
This sounds like a hot brown sandwich, which is very good. I think the recipe needs to be edited for ingredient amounts.