November 26, 2015
leftovers sunday
did you survive the gauntlet that was thanksgiving 2015? From dodging your racist uncle to bobbing and weaving to beat Grandma to the second helping of mashed potatoes, we had been in training for weeks. Our stomachs expanded and our hearts ready.
now that all is said and done (and by that we mean that someone leaves offended and everyone is writhing in pain from gluttony), it’s time for leftovers. Why dabble in a few more spoonfuls of stuffing or a little turkey off the bone, when you can put it all together in a complete round two, Thanksgiving meal between two slices of sourdough? Get fat boy. it's officially the holiday season.
eat.
ingredients
- 2 slices sourdough bread
- 1 1/2 tablespoon mayonnaise, divided
- 1/2 teaspoon leftover gravy
- 1/2 teaspoon cranberry sauce
- 1/2 c. shredded turkey breast
- 1/2 c stuffing
- 2 leaves Boston lettuce
- salt & pepper to taste
turkey-stuffing sandwich
serves 1
1. Take turkey, stuffing and gravy out of the fridge 30 minutes before starting the fat boy process
2. Turn non-stick pan onto medium heat.
3. Take sourdough bread and spread 1 tablespoon of mayonnaise on one side of each piece of bread. Place mayonnaise side down onto hot pan. Occasionally press down in the center of the bread so all edges of the bread are touching the pan. Remove after 3-4 minutes or when bread is beginning to turn golden brown.
4. Place grilled side down onto a cutting board. Smear gravy on non-cooked side along with 1 tablespoon of mayonnaise.
5. Smear cranberry sauce on the other piece of the bread.
6. Place turkey onto gravy side and top with stuffing. Smush stuffing down so that it doesn’t come apart when you eat it.
7. Salt and pepper the flattened stuffing
8. Take Boston lettuce and place on top of the stuffing and now take the cranberry smeared bread and place on top of the lettuce
9. Cut down the center and eat immediately.
drink.
ingredients
- bottles
