© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c TURKEY GRAVY
1 lb COOKED TURKEY THIGHS, cut from bone & sliced thin
4 Slices Cooked stuffing/dressing, made with turkey sausage
1/2 Small head escarole, cleaned, cored, cut crosswise into 1" wide strips
1 tbsp olive oil
1/8+ tsp crushed red pepper flakes
4 focaccia buns, split
Freshly ground black pepper As needed
Over medium flame, in a medium skillet, heat gravy to 165 degrees F. Add sliced turkey thighs and turkey sausage stuffing to bubbling gravy. Heat until stuffing and turkey are hot throughout.
Meanwhile, blanch escarole then drain, quickly cool in cold running water. Drain again, squeeze to remove excess water and pat dry.
Saute escarole in hot olive oil and add crushed red pepper flakes. Cook until escarole is tender, about 4-5 minutes.
Lightly toast focaccia.
Divide ingredients evenly and stack stuffing and turkey on each of the bottom slices of focaccia. Spoon on any remaining gravy.
Place wilted escarole atop turkey. Sprinkle with pepper. Add the top half of the focaccia bun.
580 Total Calories
27 g Total Fat
7 g Saturated Fat
80 g Cholesterol
1840 mg Sodium
53 g Total Carbohydrates
6 g Dietary Fiber
5 g Sugars
32 g Protein
40 % Daily Protein
8 % Daily Vitamin C
8 % Daily Calcium
30 % Daily Iron