Leftover Thanksgiving Turkey Sandwich
- 1 Italian bread boule
- Leftover Turkey, dark and white meat
- Savory Sausage Stuffing
- Soft Brie Cheese
- Turkey Gravy (recipe below)
- Cranberry-Orange Relish (recipe below)
- Unsalted Butter, as needed
For the Cranberry-Orange Relish:
- 4 oz sugar
- 1/4 cup water
- 2 tbsp fresh squeezed orange juice
- 6 oz fresh cranberries
- 1 cinnamon stick
- segments of 1 orange
- 1 tbsp orange liquor
- 1 tbsp orange zest
- 1 tsp red wine vinegar
For the Turkey Gravy:
- 1/4 cup butter
- 1/4 cup AP flour
- 2 cups turkey stock and turkey pan drippings
- black pepper and salt, as needed
To make the Cranberry-Orange Relish, Combine the sugar, orange juice and water in a Lodge 8” cast iron skillet. Bring to a boil. Add the cranberries and cinnamon stick and simmer until the berries begin to burst and break down, about 5-10 minutes. Add the orange liquor, zest, segments and vinegar. Simmer another 2-5 minutes, until mixture is thickened. Remove from the heat. Remove and discard the cinnamon stick. Transfer to a bowl and chill.
To make the gravy, melt the butter in the Lodge 8” cast iron skillet, over medium heat. Add the flour and whisk constantly until lightly toasted and fragrant. Slowly whisk in the turkey stock/drippings. Season with black pepper and salt, as needed.
Assemble the sandwich. You’ll need 3 slices of bread. Spread the first slice with mayonnaise. Top with a layer of savory sausage stuffing. Top that with warmed leftover dark meat. Take the second slice of bread and dunk it in the gravy. Place the gravy soaked slice of bread over the dark meat. Top the moist maker with warmed leftover white turkey meat. Then, the cranberry-orange relish, and finally the last slice of bread, spread with creamy brie cheese.
Place a couple of tablespoons of butter on the hot Weber cast iron griddle to melt. Toast the sandwich on both sides until browned.