Name: Leftover Turkey Sandwich with Spicy Cranberry Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 sandwiches
Ingredients: 1/2 cup Cranberry Apple Glaze, recipe follows; 2 tablespoons Greek yogurt; 2 scallions, white and green parts thinly sliced; 1/2 jalapeno, seeded and minced; 2 tablespoons whole-grain mustard; 1 tablespoon honey; 1 tablespoon Dijon mustard; 4 focaccia rolls, split lengthwise; 4 leaves green curly lettuce; 4 ounces leftover turkey, sliced; 1 cup leftover stuffing, optional; Pickle spears, for serving; 2 cups apple cider; 2 cups cranberries; 1 cup cranberry juice; 1/2 cup maple syrup; 1/2 cup apple cider vinegar; Kosher salt and freshly ground pepper

Directions

Combine the Cranberry Apple Glaze, yogurt, scallions and jalapenos in a small bowl. Whisk together the whole-grain mustard, honey and Dijon mustard in another bowl until smooth.
To assemble the sandwiches, spread the honey mustard on the bottom halves of the rolls, and spread a generous amount of the spicy cranberry cream on the top halves. Top each bottom half with 1 lettuce leaf, 1 ounce turkey and 1/4 cup stuffing, if using, and then place the spicy cranberry cream halves on top. Slice the sandwiches in half and serve with a pickle spear.

Cranberry Apple Glaze:

Yield: 1 1/2 cups

Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth.

Recipe courtesy Kelsey Nixon

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Leftover Turkey Sandwich with Spicy Cranberry Cream

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