Thanksgiving Turkey Sandwich Recipes

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THANKSGIVING TURKEY SANDWICH



Thanksgiving Turkey Sandwich image

I created this recipe after sampling a similar sandwich at a nearby restaurant. At first, my husband turned up his nose. But after one bite, he was converted! -Jeanne Imbrigiotta, Pennington, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 sandwich.

Number Of Ingredients 4

2 tablespoons cream cheese, softened
2 slices multigrain bread
1 tablespoon hot pepper jelly
3 slices thinly sliced deli or cooked turkey

Steps:

  • Spread cream cheese on both slices of bread; spread jelly over cream cheese. Place turkey on one slice; cover with remaining slice.

Nutrition Facts :

THANKSGIVING TURKEY BISCUIT SANDWICHES



Thanksgiving Turkey Biscuit Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 15h10m

Yield 8 servings

Number Of Ingredients 33

One 11-ounce jar turkey brine mix
Two 3- to 4-pound boneless skin-on turkey breasts
4 tablespoons unsalted butter, at room temperature
4 tablespoons olive oil
4 carrots, chopped
4 cloves garlic
2 stalks celery, chopped
1 lemon, sliced into rounds
1 yellow onion, chopped
Kosher salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 sprigs fresh sage
2 tablespoons poultry seasoning
One 16.3-ounce package buttermilk biscuit dough
2 tablespoons unsalted butter, melted
1/2 cup grated extra-sharp Cheddar
One 1-pound bag frozen potato chunks
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 12-ounce jar prepared turkey gravy
1/4 cup chicken stock
1/3 cup grated extra-sharp Cheddar
1 teaspoon dried sage
Freshly ground black pepper
One 14-ounce can whole-berry cranberry sauce
1 teaspoon lemon zest
1 pinch ground cinnamon
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs
Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • For the turkey breast: Prepare the turkey breasts for brining 1 day in advance. Bring 1 gallon of water to a boil in a large pot and whisk in the full jar of turkey brine mix. Cook, stirring, until the brine mix is dissolved then remove from the heat. Add 2 gallons of ice and stir until dissolved and the liquid is cool to the touch. Put the turkey breasts in the brine, cover and refrigerate for 12 to 24 hours.
  • Remove the turkey breasts from the brine and place in a colander. Rinse thoroughly, then transfer to a paper-towel-lined baking sheet. Dry both turkey breasts with paper towels and use your fingers to create a pocket between the breast meat and skin. Coat each breast with the softened butter, being sure to push the butter into the pocket underneath the skin.
  • Preheat the oven to 350 degrees F. Drizzle 3 tablespoons of the oil onto a baking sheet.
  • Put the carrots, garlic, celery, lemon and onion on the baking sheet. Sprinkle generously with salt and pepper. Toss the vegetables to coat with the oil and spread in an even layer. Put the rosemary, thyme and sage on top of the vegetables and season with 1 tablespoon of the poultry seasoning. Put both turkey breasts on top skin-side up and season with the remaining poultry seasoning. Drizzle the remaining 1 tablespoon oil over the turkey breasts and roast until the skin is crisp and an instant-read thermometer inserted in the thickest part of the breasts reads 165 degrees F, about 1 hour.
  • Allow the roasted turkey to rest on the baking sheet for 15 to 20 minutes. Transfer to a cutting board. Pour the juices remaining in the baking sheet into a fat separator for use in the turkey gravy.
  • For the biscuits: Separate the dough into biscuits and arrange them on a parchment-lined baking sheet. Brush the top of each biscuit with melted butter and sprinkle each with 1 tablespoon grated Cheddar. Bake according to the package directions until golden brown. Set aside and keep warm.
  • For the home fries: Put the frozen potato chunks on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the potatoes and roast according to the package directions until golden brown and crispy. Set aside and keep warm.
  • For the turkey gravy: Put the turkey gravy in a small saucepan over medium heat. Whisk in the chicken stock and the defatted liquid from the baking sheet. Cook about 3 minutes. Add the Cheddar and cook, stirring, until melted and smooth, about 2 minutes more. Stir in the dried sage and a pinch of black pepper. Set aside and keep warm.
  • For the cranberry relish: Stir together the cranberry sauce, lemon zest, cinnamon, a pinch of salt and 1/4 teaspoon pepper in a medium bowl.
  • To assemble the sandwiches: Slice the turkey breasts into 1/4- to 3/8-inch-thick slices and halve each biscuit. Melt the butter in a large nonstick skillet over medium-low heat. Working in batches, fry the eggs until the whites are set and the yolks are runny, about 3 minutes each. Sprinkle each egg with a pinch of salt and black pepper.
  • Place a heaping tablespoon of cranberry sauce on the bottom half of each biscuit. Top the cranberry sauce with 1/3 cup home fries. Top the home fries with 3 slices of roasted turkey breast. Drizzle each sandwich with 2 tablespoons of warm gravy and top with more cranberry sauce. Gently place a fried egg on top of each and sprinkle with the parsley. Top each sandwich with the top half of the biscuits and serve immediately.

LEFTOVER THANKSGIVING PANINI



Leftover Thanksgiving Panini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 1 sandwich (2 servings)

Number Of Ingredients 8

2 tablespoons Dijon mustard
2 slices sourdough sandwich bread
2 slices Swiss cheese
1/3 cup shredded leftover roast turkey
3 tablespoons leftover cranberry sauce
1/3 cup leftover dressing
2 tablespoons leftover giblet gravy
2 tablespoons butter, at room temperature

Steps:

  • Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
  • Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
  • Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat; see Cook's Note). Spread the top with the remaining 1 tablespoon butter.
  • Close the panini maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.)
  • Pull the sandwich off the heat and slice it in half--this sandwich is to die for!

MARTHA'S TURKEY SANDWICH



Martha's Turkey Sandwich image

This simple sandwich is Martha's favorite way to enjoy leftover Thanksgiving turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 2

Number Of Ingredients 13

2 tablespoons mayonnaise
2 tablespoons ketchup
3 cornichons, finely chopped
4 slices hearty wheat bread, thinly sliced and lightly toasted
Unsalted butter
Dijon mustard
6 slices fresh turkey breast
Coarse salt and freshly ground black pepper
6 slices tomato
6 slices cooked crisp bacon
4 leaves radicchio
1/2 bunch watercress, large stems removed
Cranberry sauce, for serving (optional)

Steps:

  • In a small bowl, mix together mayonnaise, ketchup, and cornichons until well combined; set aside.
  • Spread one side of each slice of bread with butter. Top buttered side of two slices of bread with mustard. Top each with 3 slices turkey and season with salt and pepper. Spread a quarter of the mayonnaise mixture over turkey and top each with 3 slices of tomato, 3 pieces of bacon, and 2 radicchio leaves. Evenly divide watercress between each.
  • Evenly divide remaining mayonnaise mixture between buttered side of remaining two slices of bread; place on top of watercress to form sandwich. Serve with cranberry sauce, if desired.

BEST THANKSGIVING LEFTOVERS SANDWICH



Best Thanksgiving Leftovers Sandwich image

The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together.

Provided by Sohla El-Waylly

Categories     dinner, lunch, sandwiches, main course

Time 8h20m

Yield 4 sandwiches

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
1/2 cup mayonnaise
1/2 cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
1/2 cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed

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.

THANKSGIVING SANDWICH



Thanksgiving Sandwich image

Like many restaurant workers toiling in Las Vegas, Eric Klein, the executive chef at Spago, spends Thanksgiving Day on the line, dishing out turkey and trimmings to vacationing high rollers. Time with family and friends comes after the holiday. While the rest of the city combs shopping arcades for Black Friday deals, he's making magic with the leftovers. One of his favorites is this play on a French dip sandwich. Shredded turkey stands in for the usual beef, while gravy, thinned out to make it brothlike, replaces the jus for dipping. To this he adds the requisite leftover stuffing, and he folds the cranberry sauce into a fragrant and creamy aioli. He likes to crumble mild blue cheese over the top of his sandwich for extra pizazz, but feel free to leave it out if you're feeling more traditional.

Provided by Melissa Clark

Time 15m

Yield 2 servings

Number Of Ingredients 9

1/4 cup leftover cranberry sauce
3 tablespoons mayonnaise
2 tablespoons apple or mango chutney, coarsely chopped
2 cups leftover shredded turkey meat
1 1/3 cups warm gravy
Salt, as needed
1 cup leftover stuffing
1 ounce mild blue cheese, crumbled (optional)
2 hoagie rolls, split

Steps:

  • In a small bowl, whisk together cranberry sauce, mayonnaise and chutney. In a small pot, heat together turkey and 2/3 cup of the gravy.
  • Bring a small pot of water to a boil. Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip. It should be like a rich broth. Season with salt if needed.
  • Spread chutney mixture over cut side of bread halves. Make sandwiches with turkey, stuffing and blue cheese, if you like. Cut sandwiches in half and dip in the warm, thin gravy as you eat them.

DAY - AFTER - THANKSGIVING TURKEY SANDWICH



Day - After - Thanksgiving Turkey Sandwich image

I started making this with the gravy-sliced bread in the middle after Monica on Friends described a sandwich like that. Add slices of tomato or add cranberry sauce, if you like (I prefer mine without).

Provided by echo echo

Categories     Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 7

3 slices homemade white bread or 3 slices whole wheat bread
turkey gravy
2 tablespoons mayonnaise
1/2 teaspoon seasoning, for chicken and turkey (Seasoning Mixture for Chicken and Turkey)
lettuce leaf
1 slice turkey breast
1/4 cup prepared stuffing

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.

CRANBERRY THANKSGIVING TURKEY SANDWICH



Cranberry Thanksgiving Turkey Sandwich image

Sliced Maple Honey Turkey makes a great sandwich on whole wheat bread with mayo and cranberry sauce.

Provided by Butterball

Categories     Trusted Brands: Recipes and Tips     Butterball®

Time 5m

Yield 1

Number Of Ingredients 5

2 slices wheat bread
2 tablespoons mayonnaise
¼ cup shredded lettuce
4 ounces sliced Butterball® Maple Honey Turkey
2 tablespoons whole berry cranberry sauce

Steps:

  • Spread each slice of bread with mayonnaise.
  • Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 47.8 g, Cholesterol 61.1 mg, Fat 26.9 g, Fiber 4.5 g, Protein 26 g, SaturatedFat 3.7 g, Sodium 1347.5 mg, Sugar 12.1 g

THANKSGIVING SANDWICHES



Thanksgiving Sandwiches image

When I first tried this recipe for leftover turkey, I knew it would be an instant hit with my family. These sandwiches really capture the flavor of the holidays.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 cups cubed cooked turkey breast
1/2 cup mayonnaise
1/2 cup finely chopped fresh or frozen cranberries
1 orange, peeled and chopped
1 teaspoon sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 cup chopped pecans
Lettuce leaves
6 rolls or croissants, split

Steps:

  • In a large bowl, combine the turkey, mayonnaise, cranberries, orange, sugar, mustard and salt. Just before serving, stir in pecans. Place lettuce and 1/2 cup turkey mixture on each roll.

Nutrition Facts : Calories 458 calories, Fat 23g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 679mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.

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From afoodloverskitchen.com


THANKSGIVING LEFTOVER TURKEY SANDWICH - JUGGLING ACT MAMA
2021-11-10 Next time, try one of these tasty recipes: Turkey Pesto Panini Sandwich - this is a hearty and delicious way to use up leftover turkey. Turkey Bacon Ranch Wrap - for something classic and light. Turkey Avocado Sandwich - give your sandwich a California flare with avocado! And, if you're sick of sandwiches, try our Easy Turkey Pot Pie Recipe ...
From jugglingactmama.com


THANKSGIVING LEFTOVER SANDWICHES THAT ARE NOTHING SHORT OF EPIC
2015-11-25 Thanksgiving ― equipped with a fridge that is overflowing with fresh-roasted turkey, tangy cranberry sauce and gravy ― can provide all the necessities for an epic sandwich. The best part? Anything goes. Mashed potatoes and even stuffing get layered between two slices of bread to create the biggest, baddest carb fest the world has ever seen. Add some gravy on …
From huffpost.com


THE BEST TURKEY BREAST RECIPE FOR YOUR THANKSGIVING SANDWICH
2021-11-12 Tags turkey Thanksgiving Sandwich Spice Paprika Garlic Roast Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah ...
From epicurious.com


BEST BRAISED TURKEY LEG SANDWICHES RECIPES | THANKSGIVING | FOOD ...
2016-10-03 Step 1. Season turkey legs with salt and pepper. Step 2. Heat butter and oil in a large heavy bottom pot over high heat. Place one turkey leg in pot and brown on all sides, about 5 minutes. Transfer leg from pot to a plate and repeat with other leg. Transfer other leg to plate.
From foodnetwork.ca


LEFTOVER THANKSGIVING TURKEY SANDWICH WITH CRANBERRY SAUCE
2017-11-27 Spread mayonnaise on one slice of bread and top with cheese. Top up with turkey, cranberry sauce, and greens. Add the remaining slice of bread. Heat butter in a skillet over medium-low heat until melted. Place the sandwich on top and grill each side for 2-3 minutes until bread is lightly browned and cheese has melted.
From aheadofthyme.com


LEFTOVER TURKEY STUFFING SANDWICHES - DINE AND DISH
2014-12-19 Maybe you all are just strictly Thanksgiving Turkey eaters? Well, if so, I’m sorry to be sharing this Turkey Stuffing Sandwich recipe so late in the game, but bookmark it for next year. I first had these Turkey Stuffing sandwiches when my mother-in-law made them for me after Jacob (my oldest) was born. He was born soon after Christmas and we ...
From dineanddish.net


LEFTOVER TURKEY SANDWICH – EASY THANKSGIVING LEFTOVERS RECIPE
Reheating leftover Turkey. Preheat oven to 300°F. Place the sliced roast turkey on a piece of foil, and add the butter, garlic and a pinch of salt on top. Wrap the turkey with the foil. Place the foil parcel on a quarter sheet pan and transfer to the preheated oven, to reheat the turkey.
From theflavorbender.com


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