Turkey Mornay

Turkey-Mornay.jpg
Turkey Mornay. Linda Larsen
  • 45 mins
  • Prep: 25 mins,
  • Cook: 20 mins
  • Yield: 4-6 servings
Ratings

This easy and elegant open-faced sandwich recipe is a perfect way to use up leftover turkey at Thanksgiving or Christmas. For an easier version, get some bottled Alfredo sauce and make "Updated" Turkey Mornay!

What You'll Need

  • 1/4 cup butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup diced red bell pepper
  • 3 tablespoon flour
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme leaves
  • 1 cup chicken broth or turkey broth
  • 1/2 cup heavy cream
  • 2 egg yolks, beaten
  • 1 cup shredded Gruyere or Swiss cheese
  • 3 tablespoon grated Parmesan cheese
  • 2 cups cooked turkey or chicken, sliced
  • 4 English muffins, split with fork and toasted

How to Make It

  1. Heat butter in heavy saucepan. Add onion, garlic, and red pepper and cook and stir until tender.
  2. Sprinkle in flour, salt, pepper, and thyme and cook, stirring, until mixture bubbles. Cook for 1 minute.
  3. Add chicken broth and cream and stir well with wire whisk. Bring to boiling and cook 2 minutes.
  4. Remove from heat and stir a small amount of sauce into the egg yolks to heat and temper. Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly. remove from heat and stir in cheeses. Stir until smooth and melted.
  1. Place sliced turkey or chicken on each split, toasted English muffin and pour sauce over each. Sprinkle with more cheese, if desired, and broil 4-7 minutes until lightly browned and bubbly. Watch this carefully while broiling!