1 c mayonnaise
1 tsp prepared horseradish
1/2 c cold water
1 c sugar
12 oz fresh cranberries, washed and picked over
1 Orange, zested
1 tbsp unsalted butter
1/4 c sweet onion, diced
1/2 c minced celery
3/4 c TURKEY STOCK or chicken stock
6 c dried bread cubes
1 Large egg, beaten
2 tbsp chopped fresh sage
1 lb TURKEY SAUSAGE, cooked and cooled
20 Slices 12-grain bread
1 Head red leaf lettuce, cleaned, drained and chilled
2-1/4 lbs COOKED or OVEN ROASTED TURKEY, cut into slices
2 Thin slices red onion
Mix together. Cover, refrigerate and hold for service.
ORANGE and CRANBERRY RELISH
Mix water, sugar, cranberries and orange zest together in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Increase heat to medium-high and simmer, uncovered, until cranberries pop and mixture begins to thicken, about 8 - 12 minutes.
Cool, cover and refrigerate.
SAGE and SAUSAGE STUFFING
Melt butter in a heavy sauté pan. Add onion and celery and sauté until softened.
Transfer cooked vegetables to a large bowl. Add bread cubes and gently stir in stock until moistened. Fold in beaten egg, fresh sage and cooked sausage.
Spray a loaf pan with nonstick cooking spray and pat dressing into the loaf pan.
Bake in a preheated 350 degree F oven for 20+ minutes or until set and the internal temperature reaches 165 degrees F.
For each sandwich, spread a thin layer of horseradish mayonnaise on bread slices and top one bread slice with red leaf lettuce leaves.
Pile on 3 ounces leftover cooked turkey breast slices. Top with a scoop of cranberry-orange relish.
Cover relish with a 1/4-inch thick slice of sausage and sage dressing.
Separate red onion slices into rings and cover sausage dressing with 3-4 red onion rings.
Add the top bread slice and serve immediately.