Pilgrim Sandwich Recipes

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!

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.

THANKSGIVING SANDWICHES

Steps:

• In a large bowl, combine the turkey, mayonnaise, cranberries, orange, sugar, mustard and salt. Just before serving, stir in pecans. Place lettuce and 1/2 cup turkey mixture on each roll.

BEST THANKSGIVING LEFTOVERS SANDWICH

Steps:

• Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
• Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
• The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
• In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
• In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
• Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
• In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
• Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
• On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.

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!

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.

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.

PILGRIM SANDWICH

Steps:

• 1. Butter one side of 4 pieces of bread. Place on grill, butter-side-down. Cover with Thousand Island dressing. Lay 2 slices of cheese on each piece of bread in such a way as to cover the dressing. After bread is grilled, place in oven to finish melting the cheese.
• 2. Meanwhile, butter remaining 4 pieces of bread. Place on grill. Cover each with Thousand Island dressing. Cover each piece with 2 turkey slices, or more if desired. Lightly coat turkey with Thousand Island dressing. Grill until heated through. Remove from grill. Place the pieces with the melted cheese on top of the turkey, cheese-side-up.