Open-Faced Hot Turkey Sammies With Sausage Stuffing and Gravy

Total Time
1hr
Prep 45 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Work on the potatoes: cut larger potatoes in half, leave smaller ones whole.
  2. Place potatoes in a medium pot; cover with water and place over high heat with lid on pan.
  3. When water boils, add salt; cook potatoes with lid off 10-11 minutes until tender.
  4. To make the apple sauce: place a second medium pot over low heat; add applesauce and cranberry sauce; stir to combine and gently heat through, 10 minutes.
  5. To make the stuffing: toast bread and butter heavily (1/2 tablespoon per slice); chop into small cubes and reserve.
  6. Put a medium skillet over medium-high heat; when hot, add olive oil and sausage; brown and crumble sausage with a wooden spoon; add in onions and celery; season with poultry seasoning, salt, and pepper; cook 5 minutes.
  7. Add in bread and stir to combine; dampen the stuffing with chicken broth and turn to combine.
  8. Turn off heat and cover pan loosely with foil.
  9. Back to the potatoes: drain cooked potatoes and return to hot pot; smash with sour cream, butter, and bacon; season with salt and pepper (if they are too thick, thin them out with a splash of milk or broth).
  10. Make the gravy: preheat a medium skillet over medium heat; add in 2 tablespoons butter and let it melt; whisk in flour; cook 1 minute.
  11. Whisk in 2 cups broth; add a pinch of salt and pepper; allow gravy to thicken slightly.
  12. Cut rotisserie meat away from the bones of turkey breast; if you are using deli turkey, remove from packaging and separate slices.
  13. Set turkey in gravy and turn to coat.
  14. Assemble sammies: place a bread slice on each dinner plate.
  15. Top with a slice of turkey; use a large ice cream scoop to place a mound of stuffing on the turkey.
  16. Place another turkey slice on top of stuffing.
  17. Serve the smashed potatoes and cranberry sauce on the side.
  18. Spoon hot extra gravy over potatoes and turkey sandwiches.
  19. Sprinkle plates with chopped parsley and serve.

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