Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you’ll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin. Featured in: In Defense Of A Diner Classic: The Open Faced Hot Turkey Sandwich.
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|Serving Size: 1 recipe (778g)|
|Recipe Makes: 1|
|Calories from Fat: 900 (58%)|
|Amt Per Serving||% DV|
|Total Fat 100g||133 %|
|Saturated Fat 45.9g||229 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 511.5mg||157 %|
|Sodium 2754.5mg||95 %|
|Potassium 1608.4mg||42 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 22.5g|
|Protein 121.6g||174 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1546
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