Open Faced Turkey and Gravy
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| 1⁄3 | cup | butter cubed |
| 1 | small | onion chopped |
| 1⁄3 | cup | all-purpose flour |
| 2 | teaspoons | minced fresh parsley |
| 1⁄4 | teaspoon | pepper |
| 1⁄8 | teaspoon | garlic powder |
| 1⁄8 | teaspoon | dried thyme |
| 3 | cups | chicken broth |
| 2 | cups |
turkey |
1 cup green peas
Directions In a large saucepan, heat butter over medium heat. Add onion; cook and stir 4-5 minutes or until tender.
Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
Add turkey or chicken, one slice at a time; heat through. Sometimes I just chop up the meat and stir it in.
Serve over bread or mashed potatoes.
Yield: 6 servings. Originally published as Blue Plate Open-Faced Turkey Sandwich in Taste of Home June/July 2015
