Hot Turkey Sandwiches with Sherry Gravy

Ingredients

• 0.3 cup butter ()
• 0.3 cup cooking sherry 
• 2 tablespoons flour all-purpose
• 3 tablespoons sage dried fresh chopped
• 3 large spring onion thinly sliced
• 14.5 ounce chicken broth canned
• 4.5 inch sourdough bread lightly toasted (each 5x)
• 8.3 inch turkey breast (each)

Equipment

• frying pan
• whisk

Directions

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