As a kid I think I looked forward to turkey leftovers even more than Thanksgiving dinner. I used to steal slabs of cold turkey from the refrigerator and top them with a slice of jellied cranberry sauce. Hey, as a kid that was considered cooking!
As an adult I no longer eat turkey and since we don’t have Thanksgiving dinner at our house we no longer have leftovers. But if I did, I’d consider making something like this for the hubby for a special treat. It’s a new modern twist on an age-old sandwich and it makes use of the leftovers that’ll be crowding your refrigerator soon. Plus, it’s something different so you can serve this for dinner and it won’t feel like Thanksgiving dinner redux.
- 2 Tbl unsalted butter
- 3 Tbl all-purpose flour
- 2 cups milk
- 1 tsp salt
- pinch of ground black pepper
- 5 c Cheddar or Colby cheese, grated, divided
- 16 slices of white bread, crusts removed
- Dijon or spicy mustard
- 8 ounces of turkey, sliced thinly
- Leftover bread stuffing
- Cranberry sauce
- Preheat the oven to 400 degrees F.
- In a small sauce pan melt the butter over low heat. Add the flour and stir until incorporated. Cook 2 minutes on medium
- Slowly pour the milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened.
- Remove from heat and add salt, pepper, and ½ cup grated cheese
- Toast the bread; brush half the toasted breads with mustard, add a slice of turkey to each, and sprinkle with half the remaining cheese.
- Add a spoonful of stuffing & cranberry sauce to top and spread in layers keeping the top flat. Top with another piece of toasted bread.
- Slather the tops with the cheese sauce, sprinkle with the remaining cheese, and bake the sandwiches until lightly browned.
- Serve hot.
About Ricky Eisen, President
Photo Credit: Between the Bread and used with permission