Turkey and Dressing Sandwiches are a favorite of mine and also my daughter, Christie. Usually I make them with the stuffing left over from Thanksgiving dinner, but other times I make them up fresh to use for sandwiches. So here is the recipe I would use just for sandwiches.
Ingredients:
Roast Turkey ( I prepared a 1/2 turkey breast. After roasting and cooling, I removed the meat from the bone, cutting or tearing into chunks.)
Lg. Can Chicken Broth (49.5 oz.)
2 pkgs. (12 oz) Unseasoned Cubed Stuffing
2 sticks butter
1/4 cup dried Parsley Flakes
1 medium onion, chopped
6 ribs celery, sliced
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoon poultry seasoning
2 teaspoons ground sage
1/2 teaspoon Accent (optional)
Instructions:
Pour the bread cubes into a large roasting pan. Sprinkle the dried parsley flakes over the bread crumbs. Set aside.
In a large skillet, saute the chopped onion in the butter until soft, but not brown. Add the celery, and all the seasonings and stir until mixed. Add the can of chicken broth. Bring to a boil.
Pour the contents of the skillet over the bread crumbs and toss, until all the bread crumbs are saturated. Stir in the turkey meat. If the mixture seems too dry, you can add a cup of water or broth.
Cover pan tightly with foil and bake in a 325 degree oven for approx. 2 hours. To avoid having the edges of the stuffing getting too brown or crisp, stir occasionally. Stuffing is done when nicley browned and the celery is cooked through.
Serve on hamburger buns.
Note: This will make approx. 20 - 24 sandwiches, depending on bun size. Leftovers may be frozen.
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