The Pilgrim Sandwich Recipes

PILGRIM SANDWICH

Steps:

• Spread outside of bread lightly with mayonnaise.
• Spread inside of bread with thousand island dressing.
• Equally divide turkey between 4 sandwiches.
• Equally divide cheese between 4 sandwiches.
• Put in frying pan, as you would fry a grilled cheese sandwich over medium heat.
• When toasted and cheese is melted, sandwich is ready to enjoy!

THE PILGRIM SANDWICH

Steps:

• Lay out a thick slice of bread on a large plate. Layer turkey, dressing, cranberry sauce (if desired). Pour gravy over the entire thing. top with another slice of bread, if desired.
• Serve immediately.
• Share. Indulge. Enjoy.

PILGRIM SANDWICH

Steps:

• Spread cream cheese on the bottom slice.
• Add a spoonfull of cranberry on top of the cream cheese.
• Top with turkey, leftover stuffing, provolone, and lettuce.
• Spread some mayonnaise on the top half of the roll, then sandwich it together!

PILGRIM CASSEROLE

Steps:

• For the stuffing: Preheat the oven to 375 degrees F. Melt the butter in a small pan or microwave oven. Toss the bread with the melted butter and season liberally with some poultry seasoning. Arrange the bread on a baking sheet and bake until golden and toasty, 15 to 20 minutes.
• In a large deep skillet heat the oil, half a turn of the pan, over medium-high heat. Add the bacon and cook to render the fat and until almost crisp. Add the apples, celery, onions, thyme, parsley and some salt and pepper. Cook to tender-crisp, 8 to 10 minutes. Add the toasted bread to the pan and moisten with some stock.
• For the cranberries: Place the cranberries, 1 cup of water and the sugar in a pot. Bring to a boil. Cook to crack the cranberries and thicken, then remove from the heat.
• For the gravy: Melt the butter in a medium saucepan over medium to medium-high heat, whisk in the flour and cook to light golden, 2 to 3 minutes. Whisk in the stock, and then add the syrup, Worcestershire and some pepper. Cook at a low bubble, stirring occasionally, until the gravy coats the back of a spoon.
• For the casserole: Grease a casserole dish and fill with the stuffing. Top the stuffing with the cranberry sauce, spreading in an even layer. Shingle the sliced turkey across the cranberry sauce and top the turkey with some gravy, reserving some gravy to pass at the table.
• Top the turkey with the cheese, then cool and store the casserole for a make-ahead meal or bake to serve immediately.
• To bake and serve, preheat the oven to 375 degrees F. Bake the casserole from room temperature until hot through, light brown and bubbly, 35 to 45 minutes.
• Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
• Preheat the oven to 325 degrees F.
• Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

THE PILGRIM

Steps:

• Lay out two slices of seven grain bread on a cutting board.
• Spread the Orange Cranberry Compote evenly across one slice of bread. Set aside.
• Spread the Sage Cream Cheese evenly across the second slice of bread, then top with about four ounces of sliced, leftover turkey.
• Place the slice of bread with the Orange Cranberry Compote on top of the turkey.
• Brush the top and bottom of the sandwich with room temperature butter.
• If you own an electric sandwich maker or Panini press, place the sandwich inside for 2 1/2 - 3 1/2 minutes. If you do not have a sandwich press, simply place the sandwich in a sauté pan on top of your stove, set at medium heat, and cook the sandwich for 3 1/2 - 4 1/2 minutes on each side.
• Remove the sandwich and while still hot, season liberally with turkey seasoning salt.
• Cut in half and serve while hot.
• In a medium sauce pot, cook the cranberries, quartered orange, and sugar for approximately 20 minutes at a low simmer, then stir in a pinch of salt. Remove the pieces of orange and pour into a blender or food processor. Puree until smooth, then lightly season with pepper.
• In a bowl, combine the cream cheese and sage using a rubber spatula, mixing well. Grate (or very finely chop) the garlic, adding to the bowl. Season to taste with salt and reserve for use.
• Lightly toast the juniper berries in a pan, then place in a spice grinder and blend. Combine the juniper, salt and orange zest in a mortar pestle and combine all evenly.

PILGRIM'S SANDWICH SPREAD

Steps:

• Chop chicken (meat) in food processor.
• Grate carrots, celery and cheese.
• Chop onion and egg.
• Combine all ingredients with enough mayonnaise to bind, mixing well.
• Refrigerate for about four hours, then mix well again.
• Serve as sandwiches or on crackers.

THANKSGIVING SANDWICH

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.