Day After Turkey Sandwich Food

BEST THANKSGIVING LEFTOVERS SANDWICH

Steps:

• Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
• Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
• The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
• In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
• In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
• Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
• In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
• Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
• On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.

THE REALTOR'S DAY AFTER THANKSGIVING TURKEY SANDWICH

Steps:

• Spread the inside of the split croissant with mayonnaise or warmed gravy.
• Heat the turkey and stuffing in the microwave on HIGH for 30 seconds, if desired.
• Layer half of croissant with hot turkey and stuffing, cranberry sauce and lettuce, and top with the other half of croissant.
• Serve immediately.

DAY AFTER TURKEY SANDWICH

Steps:

• Put alot of mayo on the nice, fresh, soft wonder bread.
• Add the turkey slices, stuffing and cranberry sauce.
• Some salt& pepper and Enjoy!

DAY - AFTER - THANKSGIVING TURKEY SANDWICH

Steps:

• Soak 1 slice bread in gravy about 2 minutes.
• Spread other 2 slices with mayonnaise mixed with the seasoning.
• On bottom slice of bread, layer the lettuce, turkey, the gravy-soaked slice of bread, stuffing& the top slice of bread.

DAY AFTER THANKSGIVING DINNER

Steps:

• Mix together the stuffing and mashed potatoes.
• Add the egg and mix thoroughly.
• With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
• Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
• While the stuffing balls are baking, make a roux, as follows:.
• Sift the flour, salt, pepper and thyme together.
• Melt the butter.
• Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
• When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
• Stir in the gravy and the milk.
• Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
• Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
• Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!

DAY AFTER TURKEY DAY PANINI

Steps:

• Spread some cold gravy over one side of each slice of bread. Heat the rest of the gravy and use for dipping! On one piece of bread layer turkey and dressing/stuffing and cheese if desired. Top with some cranberry sauce and season with sage, salt and pepper if desired. Place other bread slice of top, gravy side down.
• Butter the outside of the sandwich on the each side. I butter the top of the sandwich and then lay the sandwich in the preheated pan with that buttered side now on the bottom. Now butter the new 'top' of the sandwich, close or cover and weigh down and toast til done.
• Toast to golden brown in a panini press or in a cast iron skillet with another pot or pan on top of sandwich with a heavy can weighing it down to 'press' the sandwich.

THE DAY AFTER THANKSGIVING TURKEY SANDWICH

Steps:

• Spread mayonnaise on both slices of bread.
• Place turkey slices on one piece of bread.
• Top with potatoes and-or stuffing, cranberry sauce, and brown gravy.
• Close sandwich; slice in half and eat.
• *Barbecue Turkey Sandwich-top turkey with barbecue sauce and cooked bacon strips; melt cheddar cheese on top.
• *The Pilgrim-pile roasted turkey, stuffing, cranberry sauce, gravy, and Munster cheese on white bread.
• *Turkey Melt-arrange turkey on toast, top with Swiss or cheddar cheese, and broil until cheese melts.