TEST
KITCHENTIP
For a good-looking
dish, place the can-
nelloni under the
broiler for a few
seconds to brown
the cheese.WARM TURKEY SAND-
WICHES WITH CREAMY
WHITE WINE SAUCE
MAKES 4 SERVINGS
HANDS-ON TIME 25 MINUTES
TOTAL TIME 30 MINUTES
2 tsp olive oil
2 tsp butter
4 cups baby spinach
salt and pepper
2 small baguettes, halved lengthwise
and lightly toasted
3 cups sliced cooked turkey
Creamy White Wine Sauce (see recipe, right)
Quick Cranberry Sauce (see recipe, right)
In large saucepan, heat oil and butter over
medium heat; cook spinach, stirring, until
slightly wilted, 1 to 2 minutes. Season with
salt and pepper. Place ½ baguette on each
serving plate. Top with spinach and turkey;
drizzle with Creamy White Wine Sauce. Serve
with Quick Cranberry Sauce.
Creamy White Wine Sauce In saucepan,
melt 2 tbsp butter over medium heat; cook 2
chopped cloves garlic and 1 chopped shallot,
stirring, for 2 minutes. Sprinkle with 2 tbsp
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lightly browned. Whisk in ½ cup dry white
wine; gradually whisk in 1½ cups chicken
broth and ½ cup 18% cream. Whisk in ½ tsp
each dry mustard and paprika. Season with
salt and pepper; bring to boil. Reduce heat to
simmer; cook, stirring often, until thickened,
7 to 8 minutes. (Make-ahead: Can be refrig-
erated for up to 2 days; heat gently before
serving.) Makes about 2 cups.
Quick Cranberry Sauce In large measuring
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2 tbsp liquid honey and juice of ½ lemon.
Season with salt; let stand for 30 minutes.
Using hand blender, purée into sauce. (Make-
ahead: Can be refrigerated for up to 5 days.)
Makes about 1 cup.
PER SERVING about 555 cal, 40 g pro, 21 g total fat (10 g sat. fat),
51 g carb (3 g dietary fibre, 14 g sugar), 140 mg chol, 550 mg sodium.102 | CANADIAN LIVING NOVEMBER 2019