Day-after-Thanksgiving is surely the best of the leftover days. In the very near future we will be desperately chopping suspiciously slippery bits of turkey into hash, or struggling with watery turkey minestrone. But today we feast… on leftover turkey sandwiches.
Late last night, as the meat was off the bone and the stock was a-simmer, I baked up a simple sourdough boule. That, plus of course Durkee’s dressing, is all that’s needed to turn your leftovers into a magnificent meal.
My preference is to build a sandwich of toasted bread with Durkee’s on both interior surfaces then turkey, a layer of cranberry sauce and some leftover wilted salad. Serve leftover stuffing and gravy on the side, and of course more cranberry sauce.
A perky modification of a club sandwich, with an ingenious twist on the side dish: what’s not to like? If we didn’t have Thanksgiving, this could become a best selling lunch sandwich in its own right. Bon appetit.