The Ultimate Leftover Thanksgiving Sandwich Recipe


Cal/Serving: 1,279
Daily Value: 64%

Balanced, High-Fiber
Vitamin A848IU17%
Vitamin C1mg2%
Thiamin (B1)1mg74%
Riboflavin (B2)1mg54%
Niacin (B3)17mg85%
Vitamin B61mg38%
Folic Acid (B9)356µg89%
Vitamin B120µg8%
Vitamin D0µg0%
Vitamin E3mg17%
Vitamin K27µg34%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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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.



  • 4 ounces sliced roasted turkey
  • 1 tablespoon butter
  • 1/4 cup chicken stock
  • 3/4 cup stuffing
  • 2 tablespoons gravy
  • 2 slices sourdough bread
  • 2 tablespoons cranberry sauce
  • 1 tablespoon mayonnaise


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.

Recipe Details

Servings: 1

Notes and Substitutions:

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

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