Thanksgiving Sandwiches
Prep time
Cook time
Total time
Serves: 10-12
  • 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)
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
Recipe by The Crepes of Wrath at