Boil until reduced to about 4 cups, about 20 minutes.

Turkey gravy sandwich. Toast your bread and then butter one side. Add turkey parts, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. There’s a ham version for the pork lovers with cheddar and cinnamon sweet potato.

Warm it up in a pan on the stove or a dish in the microwave. Layer on the turkey, cranberry sauce, and stuffing. Top with the remaining slice of bread.

Web whisk in some broth and seasonings and let everything simmer for a few minutes, until you have a thick, rich gravy. Serve turkey with 2 cups gravy, and reserve remaining 2 cups gravy for another use. Before cooking your turkey, you should remove the giblets and set them aside.

Cut each turkey breast in half; Cut the sandwich in half. Web method heat gravy in a skillet until bubbly:

Top with turkey slices and extra gravy. Cover and cook 4 to 6 minutes or until onion is tender and lightly browned, stirring occasionally. Full instructions are in the green recipe card at the bottom of the page.

Warm the gravy in a pan on the stove (or make fresh if you don’t have leftovers). If the gravy is too thick, thin with a little stock or water. Toast bread, spread with butter.