Move over cranberry sauce, leftover Ontario turkey breast never tasted so good! Smothered in a creamy garlic and cream cheese mixture, topped with caramelized onions and garnished with fresh peppery arugula, this easy-to-make weeknight meal takes less than 30 minutes to prepare.
2 tbsp (30 mL) olive oil
1 large onion, sliced
1 tsp (5 mL) chopped fresh thyme
1/2 cup (125 mL) herb and garlic cream cheese
2 cups (500 mL) chicken broth
2 cups (500 mL) cooked and shredded Ontario turkey
4 slices crusty bread
In a large, non-stick skillet, heat oil over medium high heat. Add onion and thyme. Cook, stirring often, until onions are very tender and golden, about 15 minutes. Stir in cream cheese and chicken broth, whisking until sauce is smooth and slightly thickened, about 10 minutes.
Divide shredded turkey over 4 slices of bread. Spoon sauce over open-faced sandwiches.
Serve immediately with side salad and your favourite veggies.
Makes 4 servings
Per serving: about 440 cal, 31 g pro, 15 g total fat (5 g sat fat), 44 g carb, 3 g fibre, 70 mg chol, 910 mg sodium. %RDI: iron 20%, calcium 15%, vit A 6%, vit C 6%