Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: There probably isn’t a meal as coveted, anticipated, and fussed over as the Thanksgiving meal, and with good reason. Between the juicy turkey, the delectable side dishes, and the decadent desserts, there are a million and one reasons to go crazy. More of the Backstory after the recipe…
Turkey, Cranberry Sandwich
- 1 lb. slice cooked turkey, divided in fourths at room temperature.
- turkey gravy to moisten the turkey
- 1 cup cranberry sauce
- salad greens
- 8 slices good white or whole grain bread
- 1 cup stuffing, heated
- 1/4 cup Vinaigrette dressing of your choice
Wash and dry a cup or two of salad greens and add a few tablespoons of vinaigrette. Set aside. Reheat the turkey, stuffing and gravy. Set aside.
Take 8 slices of good quality bread, 2 per sandwich. On one side for each sandwich, add some dressed salad greens. Top with sliced turkey and a tablespoon or two of warm gravy. Add a layer of warm stuffing and cool cranberry sauce. Top with more lettuce to keep the cranberry sauce in place. Top with another slice of bread.
Cut the sandwiches in half and serve.
…The Backstory continues: If you use any of the recipes from The Jewish Kitchen to prepare your holiday meal, I can understand the excitement. I’m not trying to toot my own horn here, especially since so many of our recipes come from other cooks–family members, friends, and viewers who submit the very best of the best. We know we’ve got good stuff. Which means that after the meal, we have some serious culinary bounty for days to come.
So what’s a gal (or guy) to do with all the leftovers?
Well, you can make soup, croquettes, salads, wraps, or even quesadillas from the leftover turkey. You can also make a simple sandwich and pile on the goodies. No cooking required. Just a few slices of quality bread and a little reheating in the microwave.
This is my idea of leftovers.