Hot Turkey n Gluten-Free Gravy Sammy

Your holiday leftovers are begging to be transformed into this mouthwatering hot turkey sandwich. Bonus points for being gluten-free to boot.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Makes: 4 servings
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All You Need

  • 1 boneless skinless turkey breast (about 1 lb/500 g)
  • 3/4 tsp (3 mL) salt, divided
  • 1/2 tsp (2 mL) Club House Coarse Grind Black Pepper, divided
  • 3 1/2 tsp (17 mL) canola oil, divided
  • 1 large onion, thinly sliced
  • 1/4 tsp (1 mL) granulated sugar
  • 5 cremini mushrooms, thinly sliced
  • 1/2 tsp (2 mL) McCormick Gourmet Thyme Leaves
  • 1/4 cup (50 mL) white wine
  • 2 tbsp (30 mL) whipping (35%) cream or butter
  • 1 pkg (25 g) Club House Gluten-Free Gravy Mix for Turkey
  • 1 cup (250 mL) water
  • 4 slices gluten-free bread


  1. Cut turkey in half lengthwise at thinner side like an open book; sprinkle with ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper. Heat large skillet over medium heat; add 2 tsp (10 mL) oil and cook turkey until browned and almost cooked through, turning once, 8-10 minutes. Transfer to plate.

  2. Gravy: Wipe skillet and heat remaining 1 ½ tsp (7 mL) oil over medium heat; add onion, ¼ tsp (1 mL) salt, ¼ tsp (1 mL) pepper, sugar and cook, stirring until golden and caramelized, 12-14 minutes, adding water and scraping up bottom of pan if becoming dry.

  3. Add mushrooms, thyme and cook, stirring for 3 minutes. Add wine and cook for 1 minute. Stir in cream.

  4. Stir in gravy mix, water and cook for 1 minute. Return turkey and juices to pan and continue to cook until juices run clear when turkey is pierced or meat thermometer registers 165°F to 170°F (73°C to 77°C), 4-5 minutes.

  5. Thinly slice turkey and arrange on each slice of bread; spoon gravy over top.


Need a little inspiration? We’re ready with a few suggestions.