Equipment
Ingredients
Cranberry Mayonnaise
- 60 g mayonnaise, cold
- 60 g cranberry sauce, jellied or whole berry
- 5 ml lemon juice
- black pepper
Fried Stuffing
- 250 g leftover stuffing, chilled
- 30 g unsalted butter, for frying
Turkey & Gravy
- 150 ml turkey gravy
- 150 g dark meat turkey, shredded
- 200 g white meat turkey, thickly sliced
- 30 ml vegetable stock
Assembly
- 4 sourdough bread, thick slices
- 20 g butter, softened
- 20 g arugula, fresh
Nutrition (per serving)
Method
In a small mixing bowl, combine mayonnaise, cranberry sauce, lemon juice, and black pepper. Whisk vigorously until the mixture is uniform and turns a pale pink hue.
Shape the chilled stuffing into two flat patties roughly the size of your bread slices. Heat 30g butter in a non-stick skillet over medium heat. Fry the stuffing patties until golden brown and extremely crispy on both sides, ensuring they are heated through.
While the stuffing fries, bring the gravy to a gentle simmer in a saucepan. Stir in the shredded dark meat to coat and heat through to at least 74°C/165°F. Keep warm on low heat.
Briefly lay the sliced white turkey breast on top of the simmering gravy mixture (steaming it gently) or flash-heat in the skillet for 30 seconds per side just to remove the chill. Do not overcook.
Butter one side of each bread slice. Toast in the skillet or under a broiler until golden brown.
To assemble, spread a generous layer of cranberry mayonnaise on the untoasted side of all four slices. Place arugula on the bottom slices, followed by the crispy stuffing patty. Layer the warm white meat on top, then spoon over the dark meat and gravy mixture. Close with the top slice.
Chef's Notes
- Temperature contrast is key: The mayonnaise should be cool, while the stuffing and gravy must be piping hot to create a dynamic eating experience.
- Forming the stuffing into a flat patty (similar to a latke) prevents the sandwich from becoming a messy pile and adds a crucial crunch element that soft leftovers usually lack.
- Use two types of turkey texture: The shredded dark meat holds the sauce/gravy effectively, while the sliced breast provides structural height and a clean bite.
- If your gravy has gelatinized in the fridge, let it melt down slowly with a splash of water or stock before adding the meat to avoid scorching.
