Leftover Turkey Stuffing Sandwiches Recipes

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STUFFING WAFFLE OPEN-FACED LEFTOVER TURKEY SANDWICH (AKA THE GREATEST LEFTOVER THANKSGIVING SANDWICH IN THE WORLD OF ALL TIME)



Stuffing Waffle Open-Faced Leftover Turkey Sandwich (aka the greatest leftover Thanksgiving sandwich in the world of all time) image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 10

1 to 3 cups chicken stock
4 cups leftover stuffing
Vegetable oil or nonstick cooking spray
Leftover gravy
Leftover turkey slices
Leftover cranberry sauce
6 slices bacon lardons, crisped up in a pan
Fresh sage, chiffonade and fried in oil until crispy
1 egg, cooked sunny-side up
Sea salt and cracked black pepper

Steps:

  • Preheat a waffle iron. I use a mini, round waffle maker, that works best for stacking.
  • In a large mixing bowl, add 1/2 cup of the stock to the stuffing at a time until the mixture is wet but not liquid; it should have the consistency of meatball mix and should be able to be rolled into a ball.
  • Lightly oil or spray a waffle iron and, depending on shape/size of mold, place a nice-size disc of wet stuffing onto the hot waffle iron. Cook until golden brown and crispy, 5 to 6 minutes. Remove and repeat if leftover stuffing mix remains.
  • Heat the gravy in a small saucepot. Take off the heat and place slices of the cold turkey in the hot gravy to reheat and rehydrate.
  • Make a tower with a layer of the stuffing waffle schmeared with cranberry sauce. Top with a couple slices of warm gravy-kissed turkey, then a nice sprinkling of crispy bacon. Top with a single sunny-side up egg and garnish with the crispy sage, sea salt and cracked black pepper.

LEFTOVER TURKEY SANDWICH RECIPE BY TASTY



Leftover Turkey Sandwich Recipe by Tasty image

Here's what you need: large white onion, white wine vinegar, lemon juice, dijon mustard, fine sea salt, black pepper, olive oil, fresh dill, sour cream, leftover turkey, swiss cheese, little gem lettuce, pullman loaf

Provided by Chris Salicrup

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

½ large white onion, finely chopped
2 tablespoons white wine vinegar
2 tablespoons lemon juice
4 teaspoons dijon mustard, divided
½ teaspoon fine sea salt, to taste
black pepper, to taste
⅓ cup olive oil
1 tablespoon fresh dill, finely chopped
¼ cup sour cream
1 lb leftover turkey, chopped into ½-inch (1 cm) pieces
8 slices swiss cheese
1 small head little gem lettuce, leaves separated, cleaned, and dried
8 slices pullman loaf, or white bread

Steps:

  • In a medium bowl, stir together the onion, vinegar, lemon juice, and 2 teaspoons of the mustard. Season with salt and pepper and set aside for 10 minutes.
  • Begin to add the olive oil drop by drop, whisking constantly, until the mixture is emulsified. Add the dill and stir to combine.
  • Transfer 3 tablespoons of the vinaigrette to another medium bowl and whisk the sour cream into the remaining vinaigrette. Add the chopped turkey and mix to combine.
  • Gently toss the lettuce leaves in the reserved dressing.
  • Spread four slices of the bread with ½ teaspoon mustard each.
  • Divide the turkey between all four slices and top with the sliced cheese, dressed lettuce leaves, and the remaining bread slices.
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 38 grams, Sugar 3 grams

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