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Nutrition Facts
Serving Size 315 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1060 mg 44%
Total Carbohydrate 35 g 12%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 35 g
Vitamin A 8% Iron 20%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Hot Homestyle Turkey Sandwiches

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

4 Turkey Breast Cutlets (1 Lb total)
1/2 Tsp H-E-B Iodized Salt
1 Tsp H-E-B Ground Black Pepper
3 green onions, thinly sliced with tops
2 Tbsp Hill Country Fare Corn Starch
14 1/2 Oz H-E-B Reduced Sodium Chicken Broth
1 1/2 Tbsp unsalted butter
1 1/2 Tsp Hill Country Fare Rubbed Sage, divided
1/3 cup(s) cream Sherry
4 sourdough bread, 4 slices, toasted
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Season cutlets on both sides with salt and pepper.
Thinly slice green onions.
Dissolve cornstarch in 1/4 cup chicken broth; reserve remainder of broth.
Melt 1 tablespoon butter in a large skillet over medium high heat. Sprinkle 1 teaspoon sage over butter; swirl skillet or stir to combine.
Add cutlets and cook 1 1/2 to 2 minutes per side. Remove to a plate; cover and set aside.
Melt remaining 1/2 tablespoon butter in same skillet; sauté green onions and 1/2 teaspoon sage 1 minute.
Add reserved broth and sherry, bring to a boil and cook 5 minutes to reduce slightly.
Stir in cornstarch solution and season to taste; reduce heat to medium.
Return turkey 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 bread and spoon gravy over tops. Serve immediately.



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