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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Thanksgiving Leftovers Sandwich *   
    Categories: Breads, Poultry, Sauces, Vegetables   
         Yield: 4 servings   
       
         2 tb Butter; more for greasing   
              - the pan   
         4 c  Leftover stuffing   
       1/2 c  Mayonnaise   
       1/2 c  Cranberry sauce   
         1 c  Shredded dark-meat turkey   
       1/2 c  Leftover gravy   
         4 ts Oil   
         1 c  Sliced turkey breast   
              Salt & fresh ground pepper   
         8 sl Sandwich bread; toasted if   
              - desired   
         2 c  Assorted leftovers; any   
              - combination, warmed   
       
     * AKA "The Dagwood" - UDD   
        
     Grease a 8" or 9" square baking pan with butter, then   
     line it with parchment paper, covering the bottom and 2   
     sides with one sheet, creasing it into the corners to   
     ensure a snug fit. If the stuffing is cold, warm it in   
     the microwave for 1 minute or covered in a 350-degree   
     oven for 15 minutes.   
        
     Put the stuffing into the prepared pan and press into an   
     even layer using an offset spatula or the back of a   
     spoon. Top with a sheet of parchment and press firmly   
     with your hands, tightly compacting the stuffing. If you   
     have a second pan of the same size, use that to pack   
     down the stuffing. Cover and chill overnight.   
        
     The next day, prepare your sandwich fillings: In a small   
     bowl, whisk together the mayonnaise and cranberry sauce.   
     Set aside.   
        
     In a small saucepan, combine the shredded dark-meat   
     turkey and the gravy. Gently heat over medium-low,   
     stirring occasionally, until warmed through, about 5   
     minutes.   
        
     In a large nonstick skillet or well-seasoned cast-iron   
     skillet over medium-high, warm the oil until hot and   
     shimmering. (The stuffing needs to be cooked hot and   
     fast, or it will stick to the skillet and fall apart.)   
     Meanwhile, remove the stuffing from the pan by lifting   
     the parchment overhang, and cut the stuffing into four   
     squares.   
        
     Cook stuffing until browned and crisp on one side,   
     gently pressing it down using the base of the baking pan   
     you chilled it in, about 1 minute. Using a flat spatula,   
     quickly flip each piece of stuffing. Cook the other side   
     until browned and crisp, about 1 minute. Transfer to a   
     plate.   
        
     In the same skillet, melt the 2 tablespoons butter over   
     medium-low heat until foamy. Add the sliced turkey   
     breast, flipping occasionally until warmed through,   
     about 3 minutes. Season with salt and pepper.   
        
     ASSEMBLE THE SANDWICHES: Evenly spread 2 tablespoons of   
     cranberry mayonnaise on 1 side of each slice of bread.   
     Divide the buttery sliced turkey over the 4 slices of   
     bread. Divide half the assorted leftovers on top of the   
     white meat, then top each with a slab of crisp stuffing.   
        
     On top of the crisp stuffing, evenly divide the   
     gravy-dressed dark meat and the remaining assorted   
     leftovers. Top with remaining mayo-slathered bread.   
     Using a sharp serrated knife, cut each sandwich on the   
     diagonal and serve right away.   
        
     By: Sohla El-Waylly   
        
     Yield: 4 sandwiches   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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