Thanksgiving Sandwich

Dinner Nov 13, 2024

Note: Original plan had me roasting a turkey breast, but my grocery store didn't have any. They had legs, and although it would have been the same cooking process as a breast, I just didn't feel like dealing with the bones. The chicken meatballs turned out well, so why not do a variation of that.

Made 4 servings

Turkey Patty and Gravy Ingredients:

1 pound Ground Turkey

1 large Egg

2 slices of Bread (used crunchy grain)

1 Sage Sprig

Kosher Salt

Freshly ground White Pepper

Butter

1 cup homemade Stock

Flour

Cranberry Sauce Ingredients:

3 cups Fresh Cranberries

2 medium Apple (~120g)

1 cup (200g) Brown Sugar

2 teaspoon Ground Cinnamon

1 teaspoon Ground Ginger

½ teaspoon Allspice

Kosher Salt

Water

Sandwich Ingredients:

Slices of Bread

Spinach

Trader Joe's Manchego Anejo Cheese

Directions:

Cut the bread into fine cubes (smaller than dicing but larger than mincing)

Remove the sage leaves from the stem, but KEEP the stem. Mince the sage leaves, about 1½ tablespoons

In a medium mixing bowl, combine: ground turkey, egg, cut bread, minced sage, one teaspoon kosher salt, and white pepper to taste. Mix with your hands but don't overwork.

Pinch off about a teaspoon of raw mixture, set on a plate, and microwave on high-power for 30 seconds. Cut in half to make sure center is cooked, microwave 10 seconds more if needed. Taste and adjust seasoning as needed.

Set turkey mixture aside.

Combine cranberries, sugar, spices, a pinch of salt, and a splash of water in a medium sauce pan. Cook over medium heat and stir frequently. Once the cranberries start to pop and break drown, add the apples. Cook for another 20 minutes or so, add a little more water if mixture seems too dry.

While cranberry sauce cooks, form turkey mixture into patties a little wider than your sandwich bread.

Heat a skillet over medium heat, grease with butter

Brown the patties on both sides and then remove from skillet

Add stock and sage stem to the skillet, heat until boiling

Add the patties to the stock, occasionally turn and cook until patties reach an internal temperature of 150°F (65°C).

Remove patties, make a gravy by sprinkling a little flour into the stock while whisking until desired thickness. Season gravy to taste with salt and pepper. Return patties to gravy.

Spread cranberry sauce onto a piece of bread, add spinach, add patty, top with slice(s) of cheese.

Sandwich served with brussels sprouts with mushrooms