This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.

  • Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.

  • Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.

Reviews (3)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
I loved this recipe! It was the perfect thing for leftover Thanksgiving gravy and turkey - and I couldn't resist adding a layer of mashed potato. A red table wine did the trick in place of Madeira, and I sautéed & simmered just a tad longer. I think a poached or fried egg would be a perfect addition to this dish (if you omit the mashed potato). With some dashes of Tabasco, this rocked my world.
Rating: Unrated
My leftover turkey gravy from Thanksgiving was light, not dark, so I used white wine instead of Madeira. No shallots in the house so I sauteed some finely chopped onion. Even with those changes it was still delicious.
Rating: Unrated
Wow! Really delicious and easy. I made this for my family for Christmas eve. They enjoyed it. I don't eat meat, so I left out the turkey in my portion and really enjoyed it too! It reheats well. Yumm!