There are two things that I love about turkey: one is the wonderful scent while cooking and second is the day-after sandwiches. We all have our own way of making this jewel, but here’s mine, in case you want a change.
Place cranberries in a colander, rinse, and pick out any bruised or damaged ones. Add water, orange juice, and sugar to a medium-size saucepan. Bring to a boil and let sugar dissolve. Turn heat to low, add cranberries and simmer for 10 minutes or until most cranberries have burst. Add orange zest and stir. Remove from heat, let cool completely at room temperature, then put in bowl and refrigerate. The sauce will continue to thicken while cooling.
Let bread slices air dry one to two hours, then cut into cubes. In a large pot, melt butter and cook onion and celery until soft. Season with poultry seasoning, salt and pepper. Stir in bread crumbs and mix until everything is coated. Moisten with chicken broth and mix well. Chill until ready to stuff turkey in both chest and neck cavity.
What you need
– 2 slices of the freshest, softest white bread you can find
– Thinly sliced turkey meat — not thin like from the deli, but thin enough to bite into without having it all come out of the sandwich at once
– Homemade cranberry orange sauce (recipe to follow)
– Stuffing like my nana made (recipe to follow)
– Butter, to keep the cranberry sauce from leaking into the bread
– Salt and pepper
– ½ cup sugar
– 1 cup water
– 4 cups cranberries (12-oz. package)
– 1 large orange, zested and juice
– 1 loaf sliced white bread
– ¾ cup butter
– 1 onion, chopped
– 4 stalks celery, chopped
– 4 tsp. poultry seasoning
– Salt and pepper to taste
– 1 cup chicken broth