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Open-Face Turkey Mornay: The Ultimate Thanksgiving Leftover Transformation

There’s something magical about the day after Thanksgiving. The aroma of roasted turkey still lingers in the air, the family is still gathered (mostly), and the possibilities for leftover creations are endless. For me, the memory of my grandmother’s Open-Face Turkey Mornay reigns supreme. I can still picture her bustling around the kitchen, humming a tune, as she transformed simple ingredients into these delectable sandwiches. The creamy, cheesy sauce bubbling under the broiler, the aroma of toasted English muffins mingling with the savory turkey – it was pure comfort on a plate, and a delicious way to extend the holiday joy.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: Not specified (contains dairy and gluten)

Ingredients

1 (14 ounce) can reduced-sodium chicken broth
2 tablespoons butter
1 (1 5/8 ounce) package alfredo sauce mix
1 3/4 cups Swiss cheese, shredded, divided
4 English muffins, split
2 1/2 cups cooked turkey, sliced
4 slices Canadian bacon
1 large tomato, sliced

Equipment Needed

Rimmed baking sheet
Foil
Medium-size saucepan
Whisk
Measuring cups and spoons
Knife
Cutting board

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Line a rimmed baking sheet with foil; set aside. This will make cleanup a breeze!
Now, let’s make the Mornay sauce. In a medium-size saucepan, combine the reduced-sodium chicken broth and butter over medium heat. The broth will be the base of our creamy, cheesy sauce.
Whisk in the Alfredo sauce mix. Continue whisking until the mix is fully incorporated into the broth and butter.
Bring the mixture to a boil over medium-high heat, stirring constantly. Constant stirring is key to prevent the sauce from sticking to the bottom of the pan and burning.
Once boiling, reduce the heat to medium and simmer for 2 minutes. This will allow the sauce to thicken slightly.
Add 1 1/4 cups of the shredded Swiss cheese, stirring for about 8 minutes, or until the cheese is completely melted and the sauce is smooth and creamy. Keep stirring to ensure the cheese melts evenly and doesn’t clump.
Remove the Mornay sauce from the heat and set it aside.
Place the split English muffins on the prepared baking sheet.
Divide the sliced cooked turkey evenly among the muffin bottoms.
Stack each muffin with a slice of Canadian bacon and a slice of tomato.
Top each sandwich with about 1 cup of the Mornay sauce. Remember to reserve the remaining sauce for another use—it’s delicious on pasta or vegetables!
Sprinkle the remaining 1/2 cup of shredded Swiss cheese over the tops of the sandwiches.
Bake the open-face sandwiches (both tops and bottoms) at 350 degrees F (175 degrees C) for 30 minutes, or until the stacked bottoms are heated through, the cheese is bubbly and melted, and the muffin tops are nicely toasted. Keep an eye on them towards the end to prevent burning.
Place the muffin tops on the sandwiches and serve immediately. Enjoy!

Expert Tips & Tricks

Cheese Selection: While Swiss cheese is traditional, feel free to experiment with other cheeses like Gruyere, Fontina, or even a sharp cheddar for a bolder flavor.
Mornay Sauce Consistency: If your Mornay sauce is too thick, add a splash more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes, stirring constantly, until it reaches your desired consistency.
Pre-Toasting Muffins: For extra crispy muffin bottoms, lightly toast them before assembling the sandwiches.
Spice It Up: Add a dash of hot sauce or a sprinkle of red pepper flakes to the Mornay sauce for a touch of heat.
Make-Ahead Mornay: You can prepare the Mornay sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat, stirring frequently, before using.

Serving & Storage Suggestions

Serve these Open-Face Turkey Mornay sandwiches hot, right out of the oven. A simple side salad with a light vinaigrette complements the richness of the sandwiches beautifully.

Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them back on a baking sheet and bake at 350 degrees F (175 degrees C) until heated through, or microwave them in short intervals, checking frequently to avoid overcooking. Note that the English muffin may become a little soft after refrigeration, so you may want to broil for a minute or two to crisp it back up.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	577 kcal	N/A
Calories from Fat	241 kcal	N/A
Total Fat	26.9 g	41%
Saturated Fat	14.7 g	73%
Cholesterol	139.5 mg	46%
Sodium	868.7 mg	36%
Total Carbohydrate	31.2 g	10%
Dietary Fiber	2.5 g	10%
Sugars	4 g	15%
Protein	51.8 g	103%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: Substitute the turkey with sauteed mushrooms or roasted vegetables like zucchini and bell peppers.
Gluten-Free: Use gluten-free English muffins or bread.
Dairy-Free Mornay: While it will alter the flavor profile significantly, you can experiment with a cashew-based Alfredo sauce or a blend of nutritional yeast and vegetable broth for a dairy-free alternative. Be aware that the consistency will not be the same.
Spicy Mornay: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the Mornay sauce for a kick.
Herbaceous Mornay: Stir in some fresh herbs like thyme, rosemary, or sage into the Mornay sauce for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for this recipe?
A: While pre-shredded cheese is convenient, freshly shredded cheese melts more smoothly in the Mornay sauce. If you do use pre-shredded, consider tossing it with a little cornstarch to prevent clumping.

Q: Can I freeze the assembled sandwiches before baking?
A: It’s not recommended to freeze the assembled sandwiches, as the Mornay sauce may separate upon thawing. However, you can freeze the Mornay sauce separately and assemble the sandwiches fresh when ready to bake.

Q: What can I use instead of Canadian bacon?
A: You can substitute Canadian bacon with regular bacon, ham, or even a vegetarian bacon alternative.

Q: My Mornay sauce is lumpy. How can I fix it?
A: If your Mornay sauce is lumpy, try using an immersion blender to smooth it out. Alternatively, you can strain the sauce through a fine-mesh sieve.

Q: Can I use different types of bread instead of English muffins?
A: Absolutely! You can use any type of bread you prefer, such as sourdough, ciabatta, or even toast. Adjust the baking time as needed based on the bread you choose.

Final Thoughts

This Open-Face Turkey Mornay recipe is more than just a way to use up leftovers; it’s a warm hug on a plate, a reminder of family gatherings, and a celebration of simple, delicious food. I encourage you to try this recipe and make it your own. Experiment with different cheeses, add your favorite herbs, and most importantly, share it with the people you love. Don’t forget to let me know what you think – happy cooking!

Open-Face Turkey Mornay Recipe