Open-Faced Turkey Sandwich

• 3/4 lb. turkey breasts (unprocessed tastes best)
• white bread
• 1 small can mushrooms
• 1 small onion, chopped
• 1 stalk celery, chopped
• 2 Tbsp. margarine
• 2 Tbsp. white wine
• 4 oz. chicken stock
• 1/2 can cream of mushroom soup
• 1 tsp. garlic powder
• pepper to taste
• 1 box Stove Top stuffing for chicken or turkey

1. Prepare Stove Top stuffing according to directions on box. In pan melt margarine and saute onion, celery and mushrooms until soft.
2. Add cream of mushroom soup, chicken stock, wine, garlic powder and pepper.
3. Let simmer until gravy gets white and thick. If gravy is thin, add 1 teaspoon flour.
4. Add turkey (several slices thick) to gravy and heat through, turning occasionally.
5. On plates, put mound of stuffing, over that put 1 slice of white bread and add turkey with gravy.
6. Makes 1 Open-Faced Turkey Sandwich; quick and easy.

turkey breasts, white bread, mushrooms, onion, celery, margarine, white wine, chicken stock, cream of mushroom soup, garlic powder, pepper, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835978 (may not work)