Mrs Baird’s Open-Faced Turkey Sandwiches

Mrs Baird’s Open-Faced Turkey Sandwiches


Serves 4


2 pounds red or yellow skinned-potatoes

1/2 cup low fat milk

1/4 cup chicken broth

2 teaspoons prepared horseradish (optional)

1/2 teaspoon dill

1/4 teaspoon salt

1/4 teaspoon pepper

8 slices cooked turkey breast, warmed

2 cups turkey gravy, warmed

4 slices Mrs Baird's Sugar Free or Wholesome Multi-Grain Bread, cut in half vertically

Cranberry sauce for garnish


Rinse potatoes thoroughly, leave skins on (or peel if desired). Place potatoes in a medium saucepan and fill with cold water to cover potatoes by 1-inch. Bring to a boil, then reduce heat to medium, and simmer partially covered for 30 minutes, or until tender when pierced with a sharp knife. Remove potatoes with a slotted spoon, and place in a medium bowl. Add milk, chicken broth, horseradish, dill, salt, and pepper to potatoes, and mash with a potato masher to desired consistency. To assemble sandwich, place 2 slices of Mrs Baird's bread on a dinner plate and place 2 turkey breast slices on top. Place a 1/2 cup scoop of potatoes on top and ladle 1/2 cup turkey gravy over all. Spoon some cranberry sauce on the side for garnish if desired.




For low fat turkey gravy: pour cooled pan drippings into a gravy skimming gadget, then pour off drippings into a medium saucepan and discard the fat. (or skim fat off the top of the pan drippings with a spoon). Pour 2 cups water or chicken broth into the pan and scrape the brown bits from the bottom. Pour this mixture into the saucepan. You will have approximately 3 cups liquid. In a jar with a tight fitting lid, shake together 4 tablespoons flour and 1/2 cup water or chicken broth. Wisk this mixture into the saucepan, and bring to a simmer over medium-high heat. Simmer for 3 to 4 minutes or until mixture is thickened, whisking occasionally. Season with salt and pepper if desired and serve.


To keep turkey breast moist while reheating, place turkey in a skillet with 1/4 cup chicken broth and heat on a low temperature for 3 to 4 minutes or until warmed through, turning the turkey occasionally. You may also place turkey breast slices in the gravy and reheat with the gravy on a medium-low temperature.