Quick Turkey with Stuffing
In the mood for Thanksgiving fare in June, and with a boxed turkey gravy in the pantry, we use deli turkey and toasted bread to make a hot turkey and stuffing dinner. Thanksgiving in June does have its advantages—like walking out to the herb garden to pick the sage and thyme that we often use dried at the holidays. Originally served as part of: Thanksgiving Wishing.
Ingredients
- ½ cup yellow, chopped, leftover, cooked in teaspoon of oil onion
- 3 slices wheat bread
- ½ tablespoon unsalted butter (divided)
- 4 fresh, large leaves sage (cleaned)
- 1 tablespoon fresh thyme (cleaned and de-stemmed)
- ½ cup store-bought, boxed turkey gravy (divided, plus more as desired)
- 4 sliced deli turkey
- salt & pepper
Instructions
We happen to have cooked chopped onion in the fridge (it pays to cook so much at home), otherwise, we would have started cooking some chopped onion in a pan with a little olive oil. We re-heat the onions in the microwave for 30 seconds or so until hot.
We toast the bread lightly in the toaster oven, butter each slice of bread, and then cut into ½ inch squares. The sage leaves are sliced with scissors.
In a bowl, we mix the toasted buttered cubes with the onions, herbs, and ¼ cup of gravy. We top with the turkey slices and another ¼ cup of gravy. We heat in the microwave for a minute and check. We want the turkey and the "stuffing" heated through and the gravy bubbling.
We divide the turkey and fixings on two dinner plates and season with salt and pepper. We heat more gravy in the microwave and serve on the side.
Ingredients
- ½ cup chopped onion (cooked in 1 tsp oil)
- 3 slices wheat bread
- ½ tbsp unsalted butter
- 4 large leaves fresh sage
- 1 tbsp fresh thyme leaves
- ½ cup boxed turkey gravy (divided, plus more)
- 4 slices deli turkey
- salt and pepper
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Warm the cooked onion in the microwave about 30 seconds. (No leftover onion? Cook some in a little olive oil first.)
Kid job
Toast the bread lightly, butter it, and cut it into ½-inch squares. Snip the sage with scissors.
Kid job
In a bowl, mix the bread cubes with the onion, herbs and ¼ cup of gravy. Top with the turkey and another ¼ cup of gravy.
Microwave 1 minute, check, and heat until the gravy bubbles. Divide between two plates, season, and serve with more hot gravy.