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Hot Homestyle Turkey Sandwiches
Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

4 turkey breast cutlets (1 pound)

* salt

* ground black pepper

1 1/2 tablespoons butter

1 1/2 teaspoons dried sage, divided

3 green onions, thinly sliced with tops

1 (14.5 ounce) can chicken broth

1/3 cup cream sherry

2 tablespoons cornstarch

4 slices sourdough bread, toasted


Season cutlets on both sides with salt and pepper. Thinly slice green
onions. Dissolve cornstarch in 1/4 cup chicken broth; reserve remainde
r of broth.
Melt 1 tablespoon butter in a large skillet over medium high heat. Spr
inkle 1 teaspoon sage over butter; swirl skillet or stir to combine. A
dd cutlets and cook 1 1/2 to 2 minutes per side. Remove to a plate; co
ver and set aside.
Melt remaining 1/2 tablespoon butter in same skillet. Sauté gre
en onions and 1/2 teaspoon sage 1 minute. Add reserved broth and sherr
y. Bring to a boil and cook 5 minutes to reduce slightly. Stir in corn
starch solution and season to taste. Reduce heat to medium. Return tur
key and any accumulated juices to skillet; stir and simmer 1 minute to
heat through.
Toast bread while turkey simmers. Place one cutlet on each slice of br
ead and spoon gravy over tops. Serve immediately.

Nutritional Information

No Nutritional Information Available


Cooking Connection