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

     Title: Pilgrim's Thanksgiving Leftovers Sandwich
Categories: Poultry, Breads, Sauces
     Yield: 4 sandwiches

     2 tb Unsalted butter; more to
          - grease the pan
     4 c  Leftover stuffing
   1/2 c  Mayonnaise
   1/2 c  Homemade, canned or jarred
          - cranberry sauce
     1 c  Dark-meat turkey; shredded
   1/2 c  Leftover gravy
     4 ts Neutral oil
     1 c  Turkey breast; sliced
          Salt & fresh ground pepper
     8 sl Sandwich bread; toasted if
          - desired
     2 c  Assorted Thanksgiving left-
          - overs; any combination you
          - desire, warmed

 Grease an 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 F
 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
 minutes.

 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
 squares.

 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
 plate.

 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.

 Recipe by Sohla El-Waylly

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

 Uncle Dirty Dave's Archives

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