Equipment
* optional
Ingredients
Main Components
- 4 sourdough bread, sliced
- 200 g leftover roast turkey, sliced or shredded
- 150 g leftover stuffing, room temperature
- 15 g unsalted butter
Condiments & Sauce
- 60 g cranberry sauce, chilled
- 30 g mayonnaise
- 120 ml leftover gravy
- salt
- black pepper
Nutrition (per serving)
Method
Melt the butter in a non-stick skillet over medium heat. Add the leftover stuffing and press it down slightly to form a patty or loose layer. Fry for 3-4 minutes until golden and crispy on the edges. Remove from heat and set aside.
In a small saucepan, gently reheat the gravy until it reaches a simmer (approx. 74°C/165°F). Alternatively, microwave in short bursts. If using the skillet method for turkey, quickly warm the turkey slices in the pan with a splash of gravy or stock to keep them moist (aim for 74°C/165°F internal temperature for leftovers safety).
Toast the bread slices until golden brown and sturdy enough to hold the fillings.
Spread a thin layer of mayonnaise on the bottom slice of bread (if using) and a generous layer of cranberry sauce on the top slice. Layer the warm turkey onto the bottom slice, seasoning with a pinch of salt and pepper if needed.
Place the crispy stuffing on top of the turkey. Close the sandwich with the cranberry-slathered top slice.
Slice the sandwiches in half diagonally with a serrated knife. Serve immediately with the warm gravy on the side for dipping.
Chef's Notes
- Crisping the stuffing in a pan is the secret to texture contrast; microwaved stuffing adds nothing but mush.
- If your gravy has gelled in the fridge, add a splash of water or stock when reheating to return it to the correct consistency.
- Sourdough is recommended for its structural integrity, but a thick slice of Shokupan or Challah adds a luxurious sweetness.
