Moist Maker 2.0 Thanksgiving leftover sandwich with loaf stuffing
Ethan Chlebowski · ♥ 5.5K likes · 140.2K views · 7 min video
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Ingredients
Method
Techniques
- 50 g mayo
- ¼ whole lemon
- fresh thyme
- parsley
- sage
- 1 cloves garlic
- black pepper
- Brussels sprouts
Over a scale, mix the mayo, lemon juice, thyme, parsley, sage, grated garlic and black pepper; toss with thinly sliced Brussels sprouts.
- 1 loaf white bread
- 1 stick butter
- chicken better than bouillon
- ¼ whole onion
- 1 stick celery
- 1 whole carrot
Melt the butter in a pan over medium-low heat; add the bouillon, onion, celery and carrot and cook, stirring occasionally, about 10 minutes until translucent and soft.
- 90 g milk
- 3 whole eggs
- fresh sage
- fresh thyme
Add sage, thyme, salt and black pepper to the vegetables and cook 2 more minutes until fragrant.
- salt
- black pepper
Pour the butter and vegetables over the bread cubes and stir to soak; add about half the egg mixture and mix by hand until soggy enough to form a ball, without overdoing the liquid or it gets dense.
Bake at 375F until browned on top and about 170F inside, probably 20 to 30 minutes; cool before slicing (here, refrigerated).
- turkey breast
- 2 slices white bread
- gravy
- cranberry sauce
Over medium heat, spritz one side of each bread slice with baking spray and toast that side only; spritz and crisp both sides of a stuffing slice.
Layer: bread toasted side up, dressed sprouts, thin turkey slices, cranberry sauce, the gravy-soaked stuffing with a drizzle more gravy, more turkey, more sprouts, and the top slice spread with cranberry sauce on its toasted side.
Layering the sandwich