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!
