I know that it’s still October, but I just can’t wait for Thanksgiving. It’s my absolute favorite holiday. You don’t have to worry about presents, you just get to cook and eat! I don’t think that any holiday can even compare to Thanksgiving, and no sandwich can compare to my favorite: the Thanksgiving Sandwich. Thankfully, due to my partnership with Knorr Homestyle Stock, I don’t have to wait for November to enjoy some braised turkey. So far this year, I’ve made some delicious recipes alongside Knorr, and I even got to give away $100 to one lucky reader, just in time for the holidays! We’ve got more prizes in store this fall, so don’t forget to keep checking back for more ways to win!
This is one serious sandwich, I’ll say that much. It’s got just about everything that there is to love about the holiday: my mom’s Chestnut, Sausage, and Apple Stuffing, my own Tangy Cranberry Chutney, sweet potato puree, and roasted turkey legs, all held together with melty Swiss cheese on the New York classic, marble rye bread. I made these for a party, and they held up really well all night – they’re great piping hot or room temperature, and pressing them down makes for easy eating while you mingle. I wait all year long for this sandwich, but now I don’t have to! Thanksgiving is just around the corner, and if you’re like me, you always have tons of leftovers – this is a fun way to use them up, and you can modify this sandwich to make it your own by using your own family’s secret recipes for stuffing, cranberry sauce, and more.
Combine your salt, pepper, and curry powder in a small bowl.
Rub your turkey legs with the salt, pepper, and curry powder.
Sear on all sides on a large, heavy bottomed pot, then remove and set aside.
Dice your shallots and mince your garlic.
Cook your shallots until softened in the fat leftover in the pot, then add in the garlic and stir for 1 minute or so, until fragrant.
Add in your white wine and cook until reduced over medium heat, about 8-10 minutes.
Add in your stock and bring to a boil.
Place your turkey legs in the pot, cover, and cook until tender.
Shred the meat from the legs and set aside.
Now it’s time to assemble your ingredients. Your husband may or may not pull up a chair and open a beer to watch the process.
Spread one side of every other slide of bread with cranberry chutney and/or sweet potato puree (or both, if you dare).
Top with the shredded turkey.
Top with the Swiss cheese.
Broil your sandwiches until the bread is slightly toasted and the cheese is melting. Top with the other side of the bread.
Top with some parchment paper.
And put something very heavy on top for an hour or two to press the sandwiches down.
- 2 large turkey legs
- 2 teaspoons curry powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 2 cloves of garlic, minced
- ½ cup white wine (optional - you can also use more chicken stock or water in its place)
- 1 Knorr Homestyle Stock + 3 cups of water (or 3 cups low-sodium chicken stock)
- sweet potato puree (recipe follows)
- cranberry chutney (recipe can be found here)
- chestnut, sausage, and apple stuffing (recipe can be found here - you can also use any other stuffing you like)
- 8-10 slices of Swiss cheese
- 16-20 slices of marble rye bread (or any other bread)
- Preheat your oven to 350 degrees F. Combine your curry powder, salt, and pepper. Rub the mixture all over your turkey legs, then, in a heavy bottomed pot, melt 1 tablespoon of unsalted butter over medium-high heat. Sear your turkey legs on all sides, until golden, then remove and set aside. Add in your minced shallot, and cook for 5 minutes or so, stirring often, until softened. Add in your garlic and stir for 1 minute, until fragrant. Deglaze the pot with ½ cup of white wine, chicken stock, or water, then add in the Knorr Homestyle Stock and 3 cups of water or just 3 cups of regular chicken stock. Bring to a boil, then reduce to a simmer. Add in your turkey legs, cover, and place the pot in the oven for 45 minutes, then remove the lid and continue to roast for an additional 30-45 minutes, until the legs are cooked through.
- While your turkey legs cook, you can also roast your sweet potatoes. Using 2 sweet potatoes, cover them in foil and pop them in the oven along with the turkey legs. They will be tender in about 1 hour and 20 minutes (or you can turn the heat up to 400 degrees F and cook them before or after the turkey, in which case they will take only 1 hour). When they are fork tender, remove the skins and mash with a fork, or puree with a blender or food processor. Set aside until ready to use.
- When the turkey is done, remove from the stock and place on a cutting board. You can save the stock to use another time, if you like (it freezes very well and will have lots of flavor from the turkey). Shred the meat off of the turkey legs, place in a bowl, and set aside. Save the turkey bones to make your own stock at a later date (again, they freeze well).
- Set your oven to 375 degrees F. Line a baking tray and set out your slices of bread. On one slice of each sandwich, layer your sweet potato puree, cranberry chutney, stuffing, shredded turkey, and Swiss cheese. Leave the other slice of the bread on the baking sheet to toast (see photos above). Place in the oven for 5-8 minutes, until the cheese is bubbling and the other slice of bread is toasted.
- When the sandwiches are ready, remove them from the oven and place the other slice of bread on top. Lay a sheet of parchment paper or foil over the sandwiches, then place something heavy on top (I used my range griddle and a Dutch oven). Let the sandwiches press for about an hour, until they stay together. You can reheat them again if you like once they are pressed, or you can serve them room temperature, as I did.