• 11/15 Leftovers Day - 2

    From Dave Drum@1:229/452 to All on Sat Nov 13 18:59:40 2021
    November 15: National Clean Out Your Refrigerator Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Best Thanksgiving Leftovers Sandwich *
    Categories: Breads, Poultry, Sauces, Vegetables
    Yield: 4 servings

    2 tb Butter; more for greasing
    - the pan
    4 c Leftover stuffing
    1/2 c Mayonnaise
    1/2 c Cranberry sauce
    1 c Shredded dark-meat turkey
    1/2 c Leftover gravy
    4 ts Oil
    1 c Sliced turkey breast
    Salt & fresh ground pepper
    8 sl Sandwich bread; toasted if
    - desired
    2 c Assorted leftovers; any
    - combination, warmed

    * AKA "The Dagwood" - UDD

    Grease a 8" or 9" 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

    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

    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

    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.

    By: Sohla El-Waylly

    Yield: 4 sandwiches

    RECIPE FROM: https://cooking.nytimes.com

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