Sage Turkey Hoagies
Spring was having a hard time getting sprung in northern New Jersey. A rainy, damp, and cold Monday meant comfort food was on tap for dinner. With a steady rain, temperatures in the high 40s and a stiff wind, it felt more like November than May. How about a little Thanksgiving dinner to to help us deal with the delay of warm weather.
I really did not have time to prepare a turkey with all the fixings. The next best thing was my Turkey Day favorites all rolled into one - Sage Turkey Hoagies. A crusty roll is topped with mashed potatoes, sage seared turkey breast cutlets, and creamy, peppery gravy. I really worked hard on a side dish to go with my semi-Thanksgiving meal - frozen peas. Sometimes the simplest accompaniments are all that a meal needs.
A stick-to-your-ribs meal for a cold and rainy Spring day.
Sage Turkey Hoagies
for the mashed potatoes -
6 medium potatoes, skins on and cut in chunks
4 tablespoons butter
1/4 - 1/3 cup half and half
for the turkey cutlets -
1 tablespoon butter
4 boneless, skinless turkey cutlets, about 1 1/2 pounds
for the gravy -
2 tablespoons butter
2 1/2 tablespoons flour
1 cup water
1 cup milk
2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
1/2 teaspoon pepper
4 large hoagie rolls, sliced in half lengthwise
Place the potatoes in a large pot of water. Bring to a boil then reduce the heat and simmer the potatoes until tender, about 15 - 20 minutes. Drain well and return to pot. Add butter, half and half, salt, and pepper. Mash with a potato masher until most of the lumps are removed. Cover pan to keep the potatoes warm.
Heat a saute pan to medium high and add a drizzle of olive oil and the butter. Season the turkey with salt, pepper, and rub with the sage. Saute the turkey for about 3 - 4 minutes per side or until they are cooked through. Remove from pan and cover with foil to keep warm.
Make the gravy in the same pan as the turkey was sauteed. Add 2 tablespoons butter and melt until it starts to foam. Whisk in the flour and cook for about 1 minute. Whisk in the water, milk, and bouillon. Cook for a few minutes, whisking occasionally, until thickened. Season with pepper. You may not need to add salt because the bouillon is already salty. Keep gravy warm over low heat.
Toast the bun halves until light brown. Place one bun half on each of 4 plates. Top with a generous amount of mashed potatoes, some of the turkey that has been sliced in large pieces and the gravy. The messier looking the better. Eat with a fork and knife and plenty of napkins.