An easy and elegant way to use up leftover turkey! Adapted from Busycooks. New England, Canada, Mid Atlantic Mid West
- Heat the butter in a heavy saucepan. Add onion and cook, stirring until tender, about 5 minutes.
- Sprinkle in flour, stirring until mixture bubbles. Cook for about 1 minute. Add the chicken broth and cream, stirring well with a wire whisk. Bring to boiling, cook 2 minutes.
- Remove from heat and stir a small amount of the 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 2-3 minutes, whisking constantly.
- Remove from heat and stir in cheeses. Stir until smooth and nicely melted.
- Place sliced turkey or chicken on each split and toasted English muffin.
- Pour sauce over each one.
- Sprinkle with more cheese, if desired, and broil 2-3 minutes until lightly browned and bubbly. Watch carefully while broiling so it doesn't burn! Enjoy!
This is a very tasty recipe. I added 1/2 tsp salt while cooking and sprinkled on a bit of cayenne before broiling for a little zing.
Very good - especially with leftovers. I had to make a few changes based on the picky eaters here. I cooked it as directed but before adding the cheese I used the immersion blender and whipped it up to hide the onions. This made for a great smooth sauce. I also had to change the cheese to colby jack. I added some pepper and seasoning salt. We really liked this - even the kids who don't like onions. I did have quite a bit of sauce leftover. Thanks I will be making this again
Wonderful comfort food. Followed the recipe exactly until I realize I put in 2 cups of cheese. As a result I had to thin out with a little more cream. I cut the turkey into bite sized pieces and steamed broccoli and stirred them both into the sauce. Serve with an Italian bread that was warm from the oven at the grocery store. YUMMY.