Love the leftovers! Slices of juicy roast turkey breast are layered with homemade bread stuffing, cranberry sauce and gravy. Finally, a sandwich you can be thankful for!
Roasted Turkey Breast Marinade
2 tbsp olive oil
2 tbsp soy sauce
3 tbsp maple syrup
1 tbsp fresh lemon juice
1 tbsp minced fresh ginger
1 tsp ground cumin
½ tsp freshly ground black pepper
1 (3½ lb) boneless turkey breast
1 cup chicken broth
¼ cup butter
1 small yellow onion, chopped
2 celery stalks, chopped
1 small garlic clove, minced
1 tsp chopped fresh thyme
¾ tsp kosher salt
10 cups (day-old) French bread, cut into 1-inch cubes
½ cup chicken broth
1 cup chicken broth
¼ cup butter, melted
Homemade Cranberry Sauce
3 cups fresh or frozen cranberries, rinsed and drained
1 cup cranberry juice
1 cup sugar
2 tbsp butter, softened
2 tbsp flour
1 tbsp olive oil
1 tbsp chopped shallots
½ cup white wine
2 cups drippings, or chicken broth
1) For the turkey marinade, in a large bowl, whisk together olive oil, soy sauce, maple syrup, lemon juice, ginger, cumin and pepper. Add turkey breast and marinate for a few hours refrigerated.
2) Preheat oven to 325ºF and bring turkey to room temperature. Remove turkey from marinade and place on a roasting rack that has been coated with non-stick cooking spray inside of a roasting pan. Add chicken broth to the bottom of the pan and cover turkey with aluminum foil. Roast for 1½ hours, or until a thermometer inserted in the thickest part registers 160-165ºF. Remove from oven and allow turkey to rest for 10 minutes before slicing.
3) For the stuffing, preheat oven to 325ºF. Coat a 13×9-inch baking dish with non-stick cooking spray. In a large skillet, melt butter over medium heat. Add onions, celery, garlic, thyme and salt. Cook onion mixture for 7-8 minutes, until slightly golden. In a large bowl, toss bread cubes with onion mixture and ½ cup chicken broth. Transfer to baking dish and pour remaining 1 cup chicken broth and ¼ cup melted butter over top. Cover and bake for 30 minutes. Uncover and continue to bake 15 minutes more, until top is golden.
4) For the cranberry sauce, in a large saucepan, combine cranberries, water and sugar. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered until cranberries pop open, about 10 minutes. As the cranberry sauce cools it will thicken.
5) For the gravy, in a small dish, combine the butter and flour to make a smooth paste. Set aside. Heat olive oil in a medium skillet over medium heat. Add shallots and cook to soften, 1-2 minutes. Add white wine and pan drippings and bring to a boil. Simmer until reduced slightly, about 10 minutes. Add butter/flour paste and whisk briskly over medium heat until bubbling and slightly thickened. Remove from heat.
6) To assemble sandwiches, place a spoonful of cranberry sauce on the base of the bun, followed by sliced turkey, gravy, stuffing, gravy and finally another spoonful of cranberry sauce. Place bun on top of the sandwich and serve immediately. Repeat with remaining sandwich buns.
Yield: 6-8 sandwiches
Bite Me Bit: “My sense of humor is a turkey, and I pull it out of the oven and baste it in reality.” – Tracy Morgan
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