The Ultimate Leftover Thanksgiving Sandwich

The Ultimate Leftover Thanksgiving Sandwich
Staff Writer

Alexis Murphy

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.

Notes

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

Directions

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.
 

Nutrition

Calories per serving:

772 kcal

Daily value:

39%

Servings:

1
  • Carbohydrate, by difference 95 g
  • Protein 44 g
  • Total lipid (fat) 25 g
  • Vitamin A, IU 264 IU
  • Vitamin A, RAE 17 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 15 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 1 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 13 g
  • Aspartic acid 2 g
  • Betaine 8 mg
  • Calcium, Ca 65 mg
  • Carotene, beta 6 µg
  • Cholesterol 151 mg
  • Choline, total 138 mg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 8 g
  • Fiber, total dietary 7 g
  • Fluoride, F 1 µg
  • Folate, DFE 24 µg
  • Folate, food 14 µg
  • Folate, total 20 µg
  • Folic acid 6 µg
  • Fructose 3 g
  • Glucose (dextrose) 5 g
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 4 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 17 µg
  • Lysine 3 g
  • Magnesium, Mg 66 mg
  • Maltose 1 g
  • Methionine 1 g
  • Myricetin 1 mg
  • Niacin 10 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 355 mg
  • Phytosterols 1 mg
  • Potassium, K 795 mg
  • Proanthocyanidin dimers 1 mg
  • Proline 1 g
  • Quercetin 1 mg
  • Retinol 17 µg
  • Riboflavin 1 mg
  • Selenium, Se 36 µg
  • Serine 1 g
  • Sodium, Na 3378 mg
  • Sugars, total 25 g
  • Threonine 1 g
  • Tocopherol, gamma 2 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 225 g
  • Zinc, Zn 4 mg
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