Thanksgiving leftovers or Thanksgiving hangovers?

Turkey Sandwich With Trimmings

Thanksgiving leftover sandwiches are about as good as it gets

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.

Bread Ears

Nice ear on the bread, if I do say so myself.

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.

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2 Responses to Thanksgiving leftovers or Thanksgiving hangovers?

  1. Philip Henderson says:

    I like your style. I made a turkey sandwich this morning but I ate my cranberries on the side. I didn’t bake my own bread just used left overs. I will be enjoying turkey sandwiches for a couple of weeks, I froze half of the left over turkey just for that purpose. I will be making turkey hash (potatoes, onions, carrots, bell pepper, celery with chunks of turkey) then the second day I will add curry seasoning to the hash making it curried turkey. I estimate I have roasted more than 300 turkeys since I began cooking them in1970. I don’t wait for Thanksgiving to roast a turkey. I also used smoked turkey legs/wings from a local market to season dried beans (turkey instead of ham hocks).

    Turkey is a versatile food. My wife does not eat red meat so I often use turkey sausage to make a meat pasta sauce. Six times in the last 20 years I have made a turducken for dinner. I use the Paul Prudhomme family recipe. I use 18 hours in preparation for this dish and it cooks for 14 hours at 195 Fahrenheit. I discovered that it freezes well so I can place half or more in the freezer and still enjoy it a month later.

  2. Burnt My Fingers says:

    I hope to sample your turducken some day, Philip. And as to the cranberries, note in the picture that they are on the side as well as inside the sandwich!

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