Turkey leftovers get new life in this grilled sandwich. Horseradish zips up cranberry sauce topping.
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1 cup whole berry cranberry sauce
1 teaspoon horseradish
8 slices sourdough bread
8 thin slices leftover cooked turkey breast
8 (3/4-ounce) slices Land O Lakes® Deli American
1/4 cup Land O Lakes® Butter with Canola Oil
*Substitute thinly sliced deli turkey breast.
Combine cranberry sauce and horseradish in bowl.
Spread 1 side of 4 slices bread each with 1/4 cup cranberry sauce mixture.
Layer 1 slice bread, cranberry-side up, with 2 slices turkey, 2 slices cheese and second bread slice. Spread top and bottom of each sandwich with butter with canola oil.
Heat 10-inch skillet or griddle on medium-high heat.
Place 2 sandwiches in skillet. Cook, turning once, 6-8 minutes or until golden brown. Repeat with remaining sandwiches.
Explore reviews fromour online community
I love these sandwiches. Turkey and cranberry sandwiches are a great way to use up leftover Thanksgiving turkey (which is even better than using deli turkey). I left off the horseradish, though, simply because I don't care for it. Delicious combination of flavors, with or without the cheese and/or horseradish. You can pretty much dress it up with whatever you like.
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