#SundaySupper Thanksgiving Leftover Edition...Featuring Turkey Mornay Open-Faced Sandwiches

This week, the #SundaySupper food bloggers are focusing on amazing Thanksgiving leftovers...what to do with the "remains of the day" so to speak. We've got a wide variety of creative recipes to share today! My contribution to the fun is one of my family's favorite holiday comfort foods: my Grandma Texene's Turkey Mornay Open-Faced Sandwiches. We all look forward to eating these delicious sandwiches each holiday season: toasted bread topped with chopped broccoli, shredded turkey breast, homemade cheese sauce, bacon, and melted cheese. I've never actually made these sandwiches myself before, so I figured it was high time I did! Every single time I eat Turkey Mornay, I smile and remember Mom's mother, my Grandma Texene. 

Despite her name, my Grandma Texene was actually born and raised in Wisconsin. Given her name, I suppose it was fate that she ended up in Texas as an adult. She was elegant and well-traveled, and I adored her! I'm convinced that my love of travel, good food, and wine comes directly from her. She was just under 5 feet tall with bleached-blonde hair...when I was a girl, she drove a yellow Firebird. She smoked Parliament cigarettes and wore Chanel No. 5, and she slept in a round bed. Not any round bed mind you, but one with a yellow velvet headboard! Above the bed were painted formal portraits of her and my Grandpa Bob, and she always had a poodle companion with painted toenails. She's been gone for more than 20 years now, but her memory lives on each time I enjoy this delicious sandwich! 

Turkey Mornay Open-Faced Sandwiches

adapted from Texene Everhart

Step 1: Cook 3-4 slices of applewood bacon and crumble into bite-sized pieces; set aside. Make the cheese sauce as follows: melt 2 tbs. butter in a large saucepan over medium heat. Add 2 tbs. flour and whisk until incorporated. Cook for 1 minute, then add 1 1/4 cups milk and 1 1/4 cups chicken stock to the pan. Add salt and pepper to taste. 

Whisk well to combine and turn heat to med-high. Bring the sauce to a boil, then reduce heat to med-low. Cook for 6-7 minutes, until thickened, whisking every minute or so. Remove the saucepan from heat and completely whisk in 1 cup of cheese. I used 1/2 cup shredded Velveeta for smoothness and 1/2 cup shredded co-jack for a sharp contrast. 

Step 2: Preheat oven to 425. Place 4 slices toasted Texas Toast on a baking sheet lined with parchment. Drizzle with some of the cheese sauce, then top with approximately 1/2 cup cooked frozen chopped broccoli. Combine 2 cups of the cheese sauce with 3 cups shredded leftover turkey breast. Mound 1/2 cup of the turkey on top of the broccoli. Top each sandwich with 1/4 of the bacon pieces and 1/3 cup shredded co-jack cheese.

Step 3: Bake the sandwiches for about 10 minutes, until the cheese is melted and the sauce is bubbly. Then, turn on the broiler and broil just until the cheese begins to brown...keep a very close eye on the sandwiches so they don't burn! Make sure to serve these hearty sandwiches with a serrated steak knife to make them easy to cut. 

This sandwich is so good that you'll be looking forward to the leftovers! Melted cheese, bacon, cheesy bechamel sauce, moist turkey, and healthy broccoli all rest on crunchy toasted bread. The Texas Toast was my personal tweak to the recipe, and it worked nicely...it stood up to the sauce and didn't get soggy. I also decided to chop the bacon rather than leave it in strips, which also makes it easier to enjoy. This sandwich is just plain good. This one's for you, Grandma Texene!

Tonight at 700EST, the #SundaySupper bloggers will be having a live Twitter chat. Make sure to join us to get some fabulous Thanksgiving leftover tips! Between now and then, I hope you'll go visit my blogger friends and check out the wide variety of delicious Thanksgiving leftover recipes they're sharing!

Breakfast & Brunch Sweet Potato Cinnamon Rolls by Juanita’s Cocina Turkey Cranberry Muffins by In the Kitchen with Audrey Sweet Potato Biscuits by Home Cooking Memories Main Course Turkey Enchiladas by Webicurean Thanksgiving Leftover Casserole by FamilyFoodie Turkey and Cranberry Monte Cristo by Supper for a Steal Thanksgiving hangover sandwich by Crispy Bits & Burt Ends Turkey Tamale Pie by Dinners, Dishes, and Desserts Thanksgiving Leftovers Pot Pie by I Run For Wine Turkey and Stuffing Pasty by Small Wallet Big Appetite The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes Turkey Vegetable Hash by Generation Y Foodie Turkey Tetrazzini by That Skinny Chick Can Bake Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz Thanksgiving Turkey Banh Mi Sandwich by 30AEats Leftover Turkey and Sausage Gumbo by My Catholic Kitchen Turkey Mornay Open-Face Sandwiches by  Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip Turkey and Mushroom Risotto by Comfy Cuisine Vegetarian Shepherd’s Pie by The Wimpy Vegetarian Kartoffelpuffer – German Potato Pancakes by MrsMamaHen Skillet Turkey Reuben by Cindy’s Recipes and Writings # glutenfree Turkey Shepard’s Cake by Cooking Underwriter Hearty Ham and Cheese Penne Pasta by Mama Mommy Mom Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious Turkey shepards pie! by The Realistic Nutritionist Spicy Turkey Chili for #SundaySupper #Leftovers by Hot Curries and Cold Beer Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog Soups, Salads, Sides & Starters Gluten Free Turkey and Dumplings by The Meltaways Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen Curried Turkey Salad  by Kimchi Mom Potato Patties w/ Tomato Salsa by La Cocina De Leslie Spicy Coconut Turkey Soup by Diabetic Foodie Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips Olive Tapenade by Fast Food to Fresh Food Leftover Turkey Soup by Bobbi’s Kozy Kitchen Sweet Potato Bread Pudding by MarocMama  Sweets & Desserts Cranberry Sauce Crumb Bars by girlichef Pumpkin Gingersnap Truffles by Chocolate Moosey Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious Chocolate Peanut Butter Potato Frosting by Yummy Smells Wine Pairings for the Recipes Featured Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

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