The Ultimate Thanksgiving Leftover Sandwich (Turkey, Stuffing and Cranberry)
I’ll be honest: half the reason I love Thanksgiving is the sandwich I get to make the next day. When the house is quiet and the fridge is full of leftovers, this Thanksgiving leftover sandwich is the first thing I make, and it might be my favorite meal of the whole weekend.
It’s everything good about the holiday plate, stacked between two slices of buttery, golden sourdough. Warm turkey with a spoonful of gravy, a crispy pan-fried stuffing patty, tangy cranberry sauce and melty cheese. Every bite has a little bit of everything.
The secret is crisping the stuffing in a skillet first. It adds crunch and keeps the sandwich from getting soggy. It takes about 25 minutes, and it’s worth every one of them.
Why You’ll Love This Thanksgiving Leftover Sandwich
- The whole holiday in one bite. Turkey, stuffing, cranberry and gravy together.
- Crispy stuffing patty. A pan-fried layer that adds amazing crunch.
- Grilled and melty. Golden, buttery bread with gooey cheese.
- Quick. Ready in about 25 minutes.
- No waste. Uses up four different leftovers at once.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s what to pull from the fridge.
- Sourdough bread: Thick and sturdy, so it holds up to all the fillings. Ciabatta, Texas toast or soft rolls also work.
- Leftover turkey: White or dark meat, sliced or shredded.
- Leftover stuffing: Any kind. It gets pressed into patties and crisped in the pan.
- Cranberry sauce: Homemade or canned, whole berry or jellied.
- Gravy and cheese: Gravy keeps the turkey juicy. Provolone, white cheddar or brie all melt beautifully.
How to Make a Thanksgiving Leftover Sandwich
- Crisp the stuffing. Shape it into patties and pan-fry in butter until golden on both sides.
- Warm the turkey. Heat it with the gravy until steaming hot.
- Prep the bread. Butter the outsides. Spread mayo on half and cranberry sauce on the other half.
- Stack it up. Cheese, turkey and gravy, stuffing patty, greens and the cranberry slice.
- Grill. Cook over medium-low heat until golden and melty, about 3 to 4 minutes per side.
My Tips for the Best Leftover Sandwich
- Heat the turkey, stuffing and gravy until steaming hot before you build the sandwich. Grilling alone won’t heat thick fillings all the way through.
- Use medium-low heat when grilling so the bread doesn’t burn before the cheese melts.
- Put the cheese right next to the hot turkey. It melts faster that way.
- Keep the gravy to a spoonful inside. Serve the rest on the side for dipping so the bread stays crisp.
Variations to Try
- Turkey cranberry sliders: Use Hawaiian rolls, bake covered at 350°F (175°C) for 15 minutes until hot.
- Brie and apple: Swap the provolone for brie and add thin apple slices.
- Mashed potato layer: Spread warm mashed potatoes in place of the mayo.
- Cold version: Skip the grilling and make it on soft bread with cold turkey, cranberry and mayo.
Make-Ahead, Storage and Reheating
- Make ahead: Crisp the stuffing patties up to a day ahead and reheat them in the skillet.
- Storage: These sandwiches are best eaten fresh. Keep the leftovers separate in the fridge and use them within 3 to 4 days of Thanksgiving.
- Reheat: Always reheat leftover turkey, stuffing and gravy to 165°F before using.
What to Serve With It
Serve with a small bowl of warm gravy for dipping, kettle chips, pickles or a simple green salad. On a cold day, a bowl of my Leftover Turkey Soup next to this sandwich makes the coziest lunch.
Frequently Asked Questions
What’s the best bread for a leftover turkey sandwich? Thick sourdough is my favorite because it’s sturdy and gets very crisp. Ciabatta and Texas toast are great too.
My stuffing won’t hold a patty shape. What do I do? Mix in a beaten egg and chill the patties for 15 minutes before frying. Or just spoon the warm stuffing onto the bread.
Can I make it in a panini press? Yes. Cook for 4 to 5 minutes, until golden and the cheese is melted.
How long are Thanksgiving leftovers good for? Most cooked leftovers keep 3 to 4 days in the fridge if they were refrigerated within 2 hours of the meal.
One Last Thing
This ultimate Thanksgiving leftover sandwich is my favorite post-holiday tradition, and I hope it becomes yours too. If you make it, leave a comment and a star rating below. I’d love to know what you stacked on yours. And save it to your Thanksgiving leftovers board on Pinterest so it’s ready for the day after!
Ultimate Thanksgiving Leftover Sandwich
Ingredients
- 8 slices sourdough bread thick-cut
- 3 tbsp unsalted butter softened
- 1/4 cup mayonnaise
- 1/2 cup leftover cranberry sauce
- 1 1/2 cups leftover stuffing
- 12 oz leftover cooked turkey sliced or shredded (about 3 cups)
- 1/2 cup leftover turkey gravy
- 4 slices provolone or white cheddar cheese
- 1 cup baby arugula or spinach optional
Instructions
- Shape the stuffing into 4 flat patties about 1/2 inch thick. Heat 1 tablespoon of butter in a large nonstick skillet over medium heat and cook the patties for 3 to 4 minutes per side, until crispy and hot. Set aside.
- Warm the turkey and gravy together in a small saucepan or covered in the microwave until steaming hot all the way through (165°F).
- Butter one side of each bread slice. Spread mayonnaise on the unbuttered sides of 4 slices and cranberry sauce on the unbuttered sides of the other 4.
- Build each sandwich buttered side out: mayo slice, cheese, warm turkey with a spoonful of gravy, stuffing patty, arugula and the cranberry slice.
- Cook the sandwiches in the skillet over medium-low heat for 3 to 4 minutes per side, pressing gently, until the bread is golden and the cheese melts. Slice in half and serve with extra gravy for dipping.
Notes
Storage: These are best fresh. Use leftovers within 3 to 4 days of Thanksgiving.
Reheat: Always heat leftover turkey, stuffing and gravy to 165°F before building the sandwich.
Variations: Use ciabatta or Hawaiian rolls, add leftover mashed potatoes, or swap cranberry sauce for cranberry mustard.
