Sliced Turkey And Stuffing Sandwiches With Cranberry

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Turkey · high-protein

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Ingredients

• 1/2 lb deli turkey breast, thick sliced
• 1 box (6 oz) herb stuffing mix
• 2 tbsp butter
• 3/4 cup chicken broth
• 4 slices sourdough bread
• 1/2 cup whole-berry cranberry sauce
• 1/4 cup mayonnaise
• 1 1/2 oz, sliced Swiss cheese
• 2 romaine leaves
• 1 ribs celery
• 1 small yellow onion
• 1 tsp each poultry seasoning and black pepper

Method (tap to check — screen stays awake)

1. Melt the butter over medium and cook the diced celery and onion 6 minutes, until translucent and soft enough to smash against the pan.
2. Add the broth and poultry seasoning, bring to a boil, then stir in the stuffing mix, cover, and rest off heat 5 minutes, until the liquid is absorbed and the crumbs are plump.
3. Fluff the stuffing with a fork and press it into a greased 8-inch pan; bake at 400F for 12 minutes, until the top is crusty and golden.
4. Toast the sourdough until firm so the cranberry sauce does not soak through.
5. Spread mayonnaise on four slices and cranberry sauce on the other four.
6. Cut the stuffing into four squares and stack each sandwich with turkey, a stuffing square, Swiss, and lettuce.
7. Press the sandwiches firmly and cut in half so the layers hold together.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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