Open-Face Turkey Mornay

  • 1 can (14-ounce) reduced-sodium chicken broth, Swanson®
  • 2 tablespoons butter
  • 1 package (1.6-ounce) Alfredo sauce mix, Knorr®
  • 1 3/4 cups finely shredded Swiss cheese
  • 2 1/2 cups sliced leftover turkey
  • 4 English muffins, split, Thomas’®
  • 4 slices Canadian-style bacon
  • 1 tomato, sliced
  • 1 can (15-ounce) asparagus spears, drained and rinsed, Green Giant®

Preheat oven to 350 degrees F. Line a baking sheet with foil. For Mornay sauce, in a saucepan, combine broth and butter over medium heat; whisk in Alfredo sauce mix. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add 1?1/4 cups of the Swiss cheese, stirring just until melted. Remove from heat. Divide sliced turkey among split English muffins. Top with Canadian bacon, tomato, and asparagus; place on a baking sheet. Spoon the Mornay sauce over; top with the remaining 1/2 cup Swiss cheese. Bake in preheated oven about 20 minutes or until heated through and cheese is bubbling and just starting to brown.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.