Hot Turkey Sandwiches with Sherry Gravy

• 8 1/4-inch-thick turkey breast scallops (each about 2 1/2 ounces)
• 3 tablespoons chopped fresh sage or 3 teaspoons dried
• 1/4 cup (1/2 stick) butter
• 3 large green onions, thinly sliced
• 2 tablespoons all-purpose flour
• 1 14 1/2-ounce can low salt chicken broth
• 1/3 cup cream Sherry
• 4 1/2-inch-thick diagonal slices sourdough bread (each about 5x3 1/2 inches), lightly toasted, buttered

1. Sprinkle turkey with half the sage, salt, and pepper.
2. Melt butter in heavy large skillet over medium-high heat.
3. Add 4 turkey scallops and saute until lightly browned and cooked through, about 1 1/2 minutes per side.
4. Transfer to plate.
5. Repeat with remaining 4 scallops.
6. Add green onions to skillet and saute 1 minute.
7. Sprinkle with flour; stir 1 minute.
8. Gradually mix in broth and Sherry.
9. Increase heat to high and boil until gravy thickens, whisking constantly, about 2 minutes.
10. Add remaining half of sage.
11. Reduce heat to low.
12. Return turkey and any accumulated juices to gravy; simmer 1 minute to heat through.
13. Season with salt and pepper.
14. Place 1 bread slice on each plate.
15. Top each with 2 turkey scallops and gravy.

turkey breast scallops, fresh sage, butter, green onions, flour, chicken broth, cream sherry, bread

Taken from www.epicurious.com/recipes/food/views/hot-turkey-sandwiches-with-sherry-gravy-106051 (may not work)