Ingredients
3 bone-in turkey breasts (6 to 7 pounds each)3 cups sliced fresh mushrooms3 cups thinly sliced green onions1-1/2 cups butter, cubed3/4 cup all-purpose flour3 to 4 tablespoons dried basil3 teaspoons salt1 teaspoon pepper6 cups chicken broth3 cups heavy whipping cream50 sandwich rolls, split
Preparation
Preheat oven to 325°. Place turkey on racks in roasting pans. Bake, uncovered, 2 hours or until a thermometer reads 170°, basting several times with pan drippings. Cover and let stand 10 minutes. Shred turkey.
In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; cook until heated through. Spoon 1/2 cup onto each roll.
