The Ultimate Leftover Thanksgiving Sandwich

Alexis Murphy


  • 4 Ounces  sliced roasted turkey
  • 1 Tablespoon  butter
  • 1/4 Cup  chicken stock
  • 3/4 Cups  stuffing
  • 2 Tablespoons  gravy
  • slices sourdough bread
  • 2 Tablespoons  cranberry sauce
  • 1 Tablespoon  mayonnaise

No one can argue with the flavor combination of turkey, stuffing, and cranberry, but we assure you that our recipe for this sandwich is unlike any other, taking each and every step into careful consideration.


Toast the sourdough bread. While the bread is toasting, prepare your other ingredients so that you are ready to assemble when it’s ready.

In a small sauté pan, melt the butter and chicken stock together over low heat. Add the turkey slices and cook for 3-4 minutes on low, turning the turkey frequently so that it does not take on any color from the cooking. You only want to reheat the turkey — not fry it — so make sure the heat is very low so that there is a braising process in effect.

Combine the stuffing and the gravy in a small bowl. Give it a good stir and microwave until heated through, about 1 minute. Stop the microwave after 30 seconds and stir it again before microwaving it for the rest of the time.

When the bread is done, spread the cranberry sauce on 1 slice, making sure to cover the bread corner to corner, then top with the stuffing. Use a spoon to spread out the stuffing so that it, like the cranberry sauce, covers every inch of the bread. On the other slice, spread the mayonnaise and top with the hot turkey. Combine the 2 slices together, turkey to stuffing, and serve.


Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe. 


Calories per serving:

1,279 calories

Dietary restrictions:

Balanced, High Fiber

Daily value:



  • Fat 49g 75%
  • Carbs 157g 52%
  • Saturated 14g 68%
  • Fiber 9g 37%
  • Trans 0g
  • Sugars 22g
  • Protein 52g 104%
  • Cholesterol 115mg 38%
  • Sodium 2,026mg 84%
  • Calcium 156mg 16%
  • Magnesium 100mg 25%
  • Potassium 734mg 21%
  • Iron 10mg 58%
  • Zinc 5mg 32%
  • Phosphorus 505mg 72%
  • Vitamin A 848IU 17%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 1mg 54%
  • Niacin (B3) 17mg 85%
  • Vitamin B6 1mg 38%
  • Folic Acid (B9) 356µg 89%
  • Vitamin B12 0µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 27µg 34%
  • Fatty acids, total monounsaturated 13g
  • Fatty acids, total polyunsaturated 8g
See detailed nutritional info Have a question about nutritional data? Let us know.

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