Thanksgiving Leftover Sandwich
Total Time 20 Minutes
Servings 1 Sandwich
Cooking with Natural Gas
Whether it’s melting cheese for nachos, heating the oil for crispy chicken wings, or simmering a big pot of chili, the precise control and quick response of a natural gas cooktop can get the food to the table fast and piping hot. That’s why most professional chefs choose natural gas. When it comes to baking, natural gas is also the best choice because it preheats fast and produces a moist heat that helps baked goods come out perfect. That’s why when you want to feed a crowd, your natural gas oven is the best tool in the kitchen.
Need a recipe to use up those Thanksgiving leftovers? We’ve got you covered here, too.
- 2 cups Low Sodium Stuffing
- 1/2 cup reduced fat mayonnaise
- 1/2 cup canned cranberry sauce
- 2 cups shredded turkey breast, light and dark meat
- 1/8 cup low sodium turkey gravy
- 1 Tbsp Canola oil
- 1 tsp black pepper
- 4 slices of whole grain bread
- 1 cup cooked sweet potatoes
In a small bowl, whisk together the mayonnaise and cranberry sauce and set aside.
In a saucepan, combine the shredded turkey, gravy, and sweet potatoes over medium-low heat, stirring occasionally until warmed through (about 5 minutes).
In a nonstick or cast-iron skillet, warm the oil until hot and simmer over medium-high heat. Meanwhile, remove the stuffing from the fridge and cut into half cup portions. Heat the portions in the skillet.
To assemble the open-faced sandwiches, start by evenly spreading 2 Tbsp of your cranberry and mayonnaise mixture on the bread. Then, divide the turkey over the 4 slices.
Divide the sweet potatoes (or assorted leftovers on hand) onto each sandwich and top with a square of stuffing.
Drizzle any extra gravy on top and serve immediately.