Ingredients
4 French rolls1/4 cup butter, melted1-1/2 cups sliced fresh mushrooms1 medium onion, thinly sliced2 tablespoons canola oil1/2 cup dry vermouth or chicken broth2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1-1/4 cups heavy whipping cream4 cups cubed cooked turkeyMinced fresh chives
Preparation
Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread or save for another use). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325° for 10-15 minutes or until lightly browned.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated.
Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until sauce is thickened. Stir in turkey; heat through.
Spoon into hollowed rolls; garnish with chives. Replace tops.
