Leftover Turkey Sandwich with Spicy Cranberry Cream

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 sandwiches
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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

Cranberry Apple Glaze:

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


  1. 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. 
  2. 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
  1. 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.