You can't go wrong with turkey and there's always a sale. This delicious entree is homemade goodness that adds extra savings to your budget.
Whip this up in only a few minutes, and you'll have a wholesome hearty meal for a good size family. Or, you'll have plenty of leftovers for the next few days allowing you to do some other much need tasks that are always calling.
Did you know that during the Middle Ages, thick slabs of coarse bread called "tranches" were used as plates? At the end of the meal, the food-soaked trencher was eaten by the diner or perhaps fed to a dog or saved for beggars. Trenchers were the beginning of the open-face sandwich!
1/2 cup butter or margarine, cubed
1 small onion chopped
1/2 cup flour
1 tsp. dried parsley
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried thyme
3 cups of water
3 chicken bouillon cubes
1 lb. deli turkey, sliced
12 slices white bread
Heat butter in saucepan and add onion. Stir until tender. Stir in flour and seasonings. Add water and bouillon and whisk until thickened. Add turkey, one slice at a time and heat through. Serve over bread and with mashed potatoes and side salad.
Whip this up in only a few minutes, and you'll have a wholesome hearty meal for a good size family. Or, you'll have plenty of leftovers for the next few days allowing you to do some other much need tasks that are always calling.
Did you know that during the Middle Ages, thick slabs of coarse bread called "tranches" were used as plates? At the end of the meal, the food-soaked trencher was eaten by the diner or perhaps fed to a dog or saved for beggars. Trenchers were the beginning of the open-face sandwich!
1/2 cup butter or margarine, cubed
1 small onion chopped
1/2 cup flour
1 tsp. dried parsley
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried thyme
3 cups of water
3 chicken bouillon cubes
1 lb. deli turkey, sliced
12 slices white bread
Heat butter in saucepan and add onion. Stir until tender. Stir in flour and seasonings. Add water and bouillon and whisk until thickened. Add turkey, one slice at a time and heat through. Serve over bread and with mashed potatoes and side salad.
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