Ultimate Thanksgiving Leftovers Sandwich

Culinary Setting
Cooked Turkey


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.


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.


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.