Ingredients

3 tbsp. butter

3 tbsp. all-purpose flour 

1/2 c. turkey pan drippings 

1 tsp. freshly chopped thyme 

1 tsp. freshly chopped rosemary 

2 c. low-sodium chicken or turkey broth 

Kosher salt 

Freshly ground black pepper 

1/2 c. mayonnaise 

2 tbsp. dijon mustard 

2 tsp. freshly chopped parsley 

1 tsp. freshly chopped thyme 

1 tsp. freshly chopped chives 

9 slices white bread, toasted 

1 lb.  leftover turkey, sliced 

1 c. leftover mashed potatoes 

1 c. cranberry sauce 

1 c. leftover stuffing 

Arugula 

Preparation

Step 1Make gravy: In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a 1/2 cup of drippings, use it and reduce the amount of broth!)Step 2Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened. Stir in fresh herbs, then whisk in broth and return mixture to a simmer. Season with salt and pepper. Step 3Simmer 10 minutes, gradually adding more broth if gravy is too thick. Season with salt and pepper. Let cool slightly. Step 4Make herb mayo: In a medium bowl, combine mayonnaise, mustard, and fresh herbs. Step 5Spread herb mayo on one side of 6 pieces of bread. Dip remaining 3 pieces of bread into gravy, making sure plenty soaks in. Step 6Build sandwich by placing turkey on a mayonnaise spread piece of bread, then top with turkey,  mashed potatoes, cranberry sauce, a gravy soaked piece of bread, stuffing, arugula, and another mayonnaise spread piece of bread. Repeat with remaining ingredients to make 2 more sandwiches.

Have you made this yet? Let us know how it went in the comments below!