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Serves
US | Metric
Ingredients
White buns
  • 2½ Cups All-Purpose flour
  • ¼ Oz Dry active yeast
  • ½ Cup Milk
  • ¼ Cup Vegetable oil
  • 6 tbsps Water
  • ¼ Cup Sugar
  • ¾ tsp Salt
  • 1 Egg Yolk
Cranberry sauce
  • 1 Cup Sugar
  • 1 Cup Water
  • 4 Cups Fresh or frozen cranberries
  • 1 Orange (zested)
Turkey gravy
  • 1 tbsp Unsalted butter
  • ½ Medium onion (sliced)
  • Turkey neck and giblets
  • 4 Cups Low sodium chicken broth
  • 1 Cup White wine
  • 3 Thyme, parsley, rosemary and sage sprigs
  • 1 Bay leaf
  • Turkey drippings
  • ¼ Cup All-purpose flour
  • ¼ Cup Butter
  • 1 tsp Worcestershire sauce
Garnishes
  • 1 Turkey breast
  • 6 Stuffing slices
  • 1 Cup Baby spinach leaves
Leftover Turkey Sandwich Leftover Turkey Sandwich

Leftover Turkey Sandwich

Thanksgiving is behind us and you don't know what to do with the leftovers? I've got you sorted!

Prep 45 minutes
Total 2 hours

White buns:

  1. In a bowl add the warm milk with one tsp of sugar and the yeast and let it develop for 5 minutes.
  2. Combine all the dry ingredients and give them a stir. Place them in the mixer with the hook attachment.
  3. On low speed, add the wet ingredients and mix until the dough starts to combine.
  4. Remove the dough out of the mixer bowl and knead the dough by hand for 5 minutes.
  5. Place it in a oiled bowl and cover with plastic wrap. Let it rise until it doubles.
  6. Punch the dough to remove the air out and dived the dough to 6 equal pieces.
  7. Shape the dough into balls, place them on top of a parchment lined up baking tray and let its rise covered for an other 20 min.
  8. Pre-heat your oven at 375℉
  9. Mix an egg yolk with a splash of water and brush the mixture evenly on top of your buns.
  10. Place the buns in the oven and bake it for 18 minutes.


Turkey gravy:

  1. In a heavy-bottom pan, place the butter and the diced onion and cook for about 2-3 minutes.
  2. Add the turkey neck, giblets and colour for about 5 minutes.
  3. Add the aromatic and stir for a minute.
  4. Deglaze with white wine and add the chicken stock.
  5. Simmer for 20-30 minute and strain the liquid.
  6. In a sauce pan, make a roux by combining the melted butter and flour. Whisk for about a minute until the flour is cooked off.
  7. Slowly whisk it the hot broth until you get the perfect gravy consistency.


Assembling:

  1. Slice the turkey breast into thin slices.
  2. In a pan with parchment paper, add some oil and sear the stuffing until crispy.
  3. Slice the buns in half and cast them until golden brown.
  4. Place the cranberry sauce on the bottom bun and top it with the stuffing.
  5. Add some spinach leaves and turkey slices and drizzle some of the gravy.
  6. Spread a bit of cranberry sauce on the top bun and seal them off
  7. Voilà, Bon Appetit!

Link to the video

Leftover Turkey Sandwich Leftover Turkey Sandwich

Leftover Turkey Sandwich

Thanksgiving is behind us and you don't know what to do with the leftovers? I've got you sorted!

favorite
print
like
Prep 45 minutes
Total 2 hours
Serves
US | Metric
Ingredients
White buns
  • 2½ Cups All-Purpose flour
  • ¼ Oz Dry active yeast
  • ½ Cup Milk
  • ¼ Cup Vegetable oil
  • 6 tbsps Water
  • ¼ Cup Sugar
  • ¾ tsp Salt
  • 1 Egg Yolk
Cranberry sauce
  • 1 Cup Sugar
  • 1 Cup Water
  • 4 Cups Fresh or frozen cranberries
  • 1 Orange (zested)
Turkey gravy
  • 1 tbsp Unsalted butter
  • ½ Medium onion (sliced)
  • Turkey neck and giblets
  • 4 Cups Low sodium chicken broth
  • 1 Cup White wine
  • 3 Thyme, parsley, rosemary and sage sprigs
  • 1 Bay leaf
  • Turkey drippings
  • ¼ Cup All-purpose flour
  • ¼ Cup Butter
  • 1 tsp Worcestershire sauce
Garnishes
  • 1 Turkey breast
  • 6 Stuffing slices
  • 1 Cup Baby spinach leaves

White buns:

  1. In a bowl add the warm milk with one tsp of sugar and the yeast and let it develop for 5 minutes.
  2. Combine all the dry ingredients and give them a stir. Place them in the mixer with the hook attachment.
  3. On low speed, add the wet ingredients and mix until the dough starts to combine.
  4. Remove the dough out of the mixer bowl and knead the dough by hand for 5 minutes.
  5. Place it in a oiled bowl and cover with plastic wrap. Let it rise until it doubles.
  6. Punch the dough to remove the air out and dived the dough to 6 equal pieces.
  7. Shape the dough into balls, place them on top of a parchment lined up baking tray and let its rise covered for an other 20 min.
  8. Pre-heat your oven at 375℉
  9. Mix an egg yolk with a splash of water and brush the mixture evenly on top of your buns.
  10. Place the buns in the oven and bake it for 18 minutes.


Turkey gravy:

  1. In a heavy-bottom pan, place the butter and the diced onion and cook for about 2-3 minutes.
  2. Add the turkey neck, giblets and colour for about 5 minutes.
  3. Add the aromatic and stir for a minute.
  4. Deglaze with white wine and add the chicken stock.
  5. Simmer for 20-30 minute and strain the liquid.
  6. In a sauce pan, make a roux by combining the melted butter and flour. Whisk for about a minute until the flour is cooked off.
  7. Slowly whisk it the hot broth until you get the perfect gravy consistency.


Assembling:

  1. Slice the turkey breast into thin slices.
  2. In a pan with parchment paper, add some oil and sear the stuffing until crispy.
  3. Slice the buns in half and cast them until golden brown.
  4. Place the cranberry sauce on the bottom bun and top it with the stuffing.
  5. Add some spinach leaves and turkey slices and drizzle some of the gravy.
  6. Spread a bit of cranberry sauce on the top bun and seal them off
  7. Voilà, Bon Appetit!

Link to the video