Hot Open-Faced Turkey Sandwich with Sage Gravy

Hot Open-Faced Turkey Sandwich with Sage Gravy

Sweet Potato Mash and Green Peas

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Sliced roast turkey piled high on garlic toast and slathered in hot sage gravy...YUMMY! Creamy sweet potato mash and green beans round out this comforting family dinner.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

2 unit

Whole Wheat Bread


3 g


1 unit

Chicken Broth Concentrate

14 g

Sage and Thyme

50 g


340 g

Sweet Potato, cubes


113 g

Green Peas

1 tbsp

All-Purpose Flour


Not included in your delivery

2 tbsp



2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories740 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate66 g
Sugar13 g
Dietary Fiber11 g
Protein50 g
Cholesterol125 mg
Sodium1850 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Baking Sheet
Measuring Cups
Small pot
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to finish turkey and toast bread). Start prepping when the oven comes up to temperature!

Remove the butter from the fridge and let it soften to room temperature. Wash and dry all produce.* In a large pot, combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.


Meanwhile, peel, then mince or grate garlic. Peel, then thinly slice shallot. Finely chop sage. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Pat turkey dry with paper towel. Season with salt, pepper and 1/2 tbsp thyme (dbl for 4 ppl).


Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear until golden, 1-2 min per side. Remove pan from heat, then transfer turkey to a baking sheet. Roast turkey in the middle of oven until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, on another baking sheet, arrange bread slices. On each slice, spread over 1/2 tbsp butter (room temp.). Toast bread in top of the oven, until golden brown, 4-5 min. (TIP: Keep an eye on your bread so that it does not burn!) Meanwhile, heat same pan over medium-high heat. When hot, add shallots. Cook, stirring often, until softened, 1-2 min. Add sage, half the garlic and remaining thyme to the pan. Cook, stirring, until fragrant, 1-2 min.


Sprinkle flour over shallot mixture. Stir to coat, 1 min. Add broth concentrate(s) and 1 cup water (dbl for 4 ppl). Simmer, stirring often, until gravy is slightly reduced, 3-4 min. Meanwhile, heat a small pot over medium-low heat. When pot is hot, add peas, remaining garlic, 1 tbsp oil (dbl for 4 ppl) and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring, until peas are warmed through, 2-3 min.


When potatoes are fork-tender, drain and return to same pot. Using a fork or potato masher, mash 1 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper. Slice turkey. Divide mash, peas and toast between plates. Top toast with sliced turkey, then spoon over sage gravy.