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Around 1:30 p.m., I rinse and pat dry the turkey, separate the skin on the breasts so I can push some of my Basil Lemon Butter underneath, and then stuff the cavity with herbs and spices. I rub more butter 🧈 on top before seasoning with freshly ground mixed peppercorns and smoked paprika. Then it goes in for hours.
While it’s baking in the oven, I look after the stuffing while basting the big bird often. About 45 minutes before the turkey is done, David starts the potatoes 🥔. He then mashes and seasons them, and I finish the stuffing by the time the turkey is done. The gravy comes next as my husband carves the turkey…
It doesn’t matter if we have guests over or it’s just the two of us, we do the same thing year after year. For the next few days, we reheat the leftovers. As much as it gives me a break from cooking (and cleaning 🧼), I get bored and need to come up with other recipes.
On the website 💻, there are many leftover recipes I’ve posted. There’s a nice Creamy Leftover Turkey Soup, Turkey Tetrazzini, Brunswick Stew, Turkey Pasta Casserole, Turkey Chili Tex-Mex, Turkey à la King, Turkey Pot Pie, etc. Another one I like to make is my Turkey Cranberry and Gravy Panini!
This Turkey Cranberry and Gravy Panini reminds me of my Nacho Cheese Sandwich. In one bite, you get all the flavor from your Thanksgiving feast 🦃! It’s quick to make and so tasty! This is the best way to use up all your leftovers!
Turkey, cranberry sauce, stuffing, and gravy are the main components of the sandwich recipe. I also use Swiss cheese 🧀 and add some baby spinach leaves, as this recipe needs some greens in it. The top and bottom are buttered and grilled in a panini press. Simple and yet so delicious!
The night before filming 🎥, we finished the Old Fashioned Stuffing with Giblets. When there’s some around, I definitely use it. The savory, herby notes of the stuffing balance the other ingredients. One step that has to be done prior to making the sandwich is warming up the stuffing.
When it comes to the gravy, I take it out of the fridge and let it sit for 15 to 20 minutes ⏰ so it’s not ice cold. Then I spoon it directly into the sandwich. Although it’s awesome in it, the gravy can also be served as a side to dip your panini in.
The bread 🍞 is totally your choice. In the video, I use sourdough, but artisan bread is another I prefer, along with ciabatta or French loaf. The Swiss cheese wraps the panini nicely without overpowering the ingredients. Other options are Gruyère, Emmental, Jarlsberg, or Fontina.
You can make a crispy panini without that specific appliance. A cast iron skillet or standard frying pan will do. For the press effect, place either a foil-wrapped brick 🧱 or a heavy skillet on top. Another alternative is to use an electric sandwich maker.
Easy to prepare, this Turkey, Cranberry and Gravy Panini recipe is a delightful way to transform your leftovers into a nice, warm, and crispy new dish! Served for lunch or as a light meal, this sandwich 🥪 will surely please your family!
Bon Appétit! 🍽
Check out these other delicious sandwich recipes… 😀
– Italian Sloppy Joes
– Kentucky Hot Brown Sliders
– Filet-O-Fish Sandwich
– Croque-madame
– Chicken Gyros
– Egg Hot Dog Rolls • Guédilles aux Oeufs
– Philly Cheesesteak
– Monte Cristo Sandwich
– Best Tuna Sandwich
– Korean Beef Lettuce Wraps
– Shrimp Po’ Boy
and for even more sandwich and wraps recipes 🥪🌯, click on this link… Recipe Category • Sandwiches & Wraps
For ingredient amounts, directions, and much more, visit ➡
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