Roast Turkey Slyder with Stuffing

Roast Turkey Slyder

Mise en place:

1 roll

4-6 ozs sliced roast turkey thin

TT butter

TT flour

TT chix stock

TT  Kitchen Bouquet

Procedure:

In pan add butter, melt add flour make roux let cook  5-7 mins to cook out all flour glut-ens

Add stock to proper thickness, add Kitchen B for proper coloring

add sliced turkey and simmer for a few mins

Adjust seasonings as needed! S &P

Cut roll and put in stuffing then top with meat & gravy

Serving Ideas:

Potato Salad, Coleslaw, Roasted Potatoes 

Bread Stuffing

3 slices white bread, diced

TT chopped onion

TT chopped celery

TT chopped Carrots

TT butter

1 egg

2 Tbsp chopped parsley

1 Tbsp chopped sage, thyme and/or marjoram

1 cup chicken stock or turkey stock

Preparation:

Preheat oven to 400 °F.

Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.

Melt the butter in a heavy-bottomed saucepan over medium heat. Sauté the onion , carrots and celery until the onion is slightly translucent. Remove from heat and let cool.

Transfer the toasted bread, chopped herbs and the cooked celery and onions to a large bowl.

Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy. Now add the egg and toss until all the ingredients are coated.

Butter a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy. Serve hot.