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Make A Pilgrim Sandwich: Thanksgiving on a Roll. And Turkey Pot Pie Too
Our Favorite Thanksgiving Sandwich for Enjoying Thanksgiving Leftovers
The Thanksgiving holiday means spending time with family and friends, and reflecting upon the good things in life. Thanksgiving also means lots of great food: roasted turkey with side dishes and trimmings -- and lots of leftovers! And Thanksgiving leftovers provide the fixings for making my favorite Thanksgiving sandwich: the Pilgrim sandwich.
The only time we roast a turkey is for the annual Thanksgiving meal. And we always roast the largest turkey that fits into the oven. To keep things in scale on the table, we also super-size all of the side dishes and desserts. The end result ensures that every visitor leaves with take-out containers filled with enough leftover roasted turkey, oyster and sausage stuffing, homemade cranberry chutney (with pecans!), pan gravy and other side dishes for another meal or two.
At our house, the Thanksgiving leftovers provide the foundation for two of our all-time best leftover meals: the Pilgrim Sandwich sandwich and a simple turkey pot pie. Both recipes are easy to make (the hard work was already done) and each is a tasty way to use up all those Thanksgiving leftovers.
Roasted Turkey Photo: Wallmonkeys Peel and Stick Wall Decals - Carving White Meat of Roast Turkey
An optimist is a person who starts a new diet on Thanksgiving Day— Irv Kupcinet
Pilgrim Sandwich 'Recipe'
Properly prepared, the Pilgrim is an overstuffed roasted turkey sandwich for hearty appetites. More than a mere leftover turkey sandwich, the Pilgrim Sandwich is a complete Thanksgiving meal layered between two slices of bread.
The key to maximizing the flavor is to warm the roasted turkey, gravy and homemade oyster & sausage stuffing before building the sandwich. Slice the roasted turkey thin, layer on the stuffing, dribble a few tablespoons of gravy, slather on some mayo on the bread, and add a generous homemade cranberry pecan conserve to turn those Thanksgiving leftovers into a special treat that you will look forward to every year.
- Roasted Turkey Slices
- Turkey Gravey
- Cranberry Conserve
- Soft Roll or Favorite Bread Slices
- Fresh Sandwich Roll
- Salt & Pepper
Instructions: Some Assembly Required
- Heat several slices of turkey and a couple of spoonfuls of stuffing in the microwave until warmed all of the way through. In a separate container, heat a small amount of turkey gravy.
- Spread mayonnaise on to a soft roll or a slice of your favorite bread. Add the warmed stuffing and then layer the turkey slices on top. Spoon a few tablespoons of gravy over the turkey, and then season lightly with salt and pepper to taste, and then season with salt and pepper to taste.
- Add a layer of cranberry conserve (or cranberry sauce) on top of the sliced turkey. Spread a little more mayonnaise on to the second slice of bread or the roll, and then top off the Pilgrim sandwich. Enjoy!
Turkey Edge Carving Knife
After a good dinner one can forgive anybody, even one's own relations.— Oscar Wilde
Bake A Simple Turkey Pot Pie
This recipe for turkey pot pie is very easy to prepare, and is a great way to use leftover roasted turkey or chicken. A basic comfort food, this version of the classic turkey pot pie uses staples from the pantry and freezer to create a dinner that your family will ask for over & over again.
- cup butter
- cup flour
- 1/3 cup copped onion
- teaspoon sea salt
- fresh ground pepper
- 1 can of chicken broth (approximately 1 cups)
- 2/3 cup of milk
- 2 to 3 cups of precooked and cut up chicken and/or turkey
- 1 - 10 oz package of frozen peas & carrots
- 1 - 12 oz can of corn (drained)
- 1 - 16 oz can of diced potatoes (drained)
- 1 - prepared pie crust
- warmed to room temperature
- Preheat the oven to 425 degrees.
- In a large pot, heat the butter until melted, and then stir in the flour, chopped onion, salt and pepper. Cook over low heat, stirring constantly until smooth.
- Remove the pan from the heat, and stir in the chicken broth and the milk. Return the pan to the heat, and bring the mixture to a boil while stirring constantly. Boil for just a minute, and then remove the pan from the heat.
- Stir in the chicken and turkey pieces, peas & carrots, corn and potatoes. Pour the mixture into a deep oven safe casserole dish (or two smaller casserole dishes).
- Cover the mixture with the prepared pie crust, crimping the edges of the crust to look nice and to fit inside the edges of the casserole dish. Note: you may need to cut the pie crust to size using a sharp knife.
- Using a knife or fork, prick the pie crust to create a few vents to allow the steam to escape. Cook the chicken pot pie in the oven, uncovered for about 30 to 35 minutes.
- After removing from the oven, allow the cooked pie to rest and cool for at least five minutes before serving. Enjoy!
What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?— Erma Bombeck
The Essential Thanksgiving Cookbook
When it come to Thanksgiving leftovers...
How would you finish this sentence?
Ben Franklin wanted the National Bird to be the Turkey
Turkey Facts - Did You Know?
- Wild turkeys originated in the northeastern United States and in Northern Mexico. Turkeys were first domesticated in Mexico.
- The male turkey is called a tom. The female turkey is called a hen.
- The flap of skin hanging from under a turkey's chin is called the wattle.
- Domestic turkeys cannot fly. Wild turkeys can, and they roost at night in trees.
- Turkeys have excellent hearing and vision, and they can see in color.
- The first Thanksgiving was celebrated in 1621 at Plymouth, Massachusetts. The celebration lasted for three days.
- In the United States, Thanksgiving Day is celebrated on the fourth Thursday in November.
- More than 45 million turkeys are cooked annually in the US for Thanksgiving.
- Approximately 90% of American families serve turkey for Thanksgiving.
- In the UK, turkey is traditionally served for Christmas dinner.
- Turkey meat is low in fat and high in protein, and has more protein than beef or chicken.
- A 15 pound turkey yields approximately 70% white meat and 30% dark meat.
- Every year, the US President "pardons" a live turkey, which then gets to live out its life on a historical farm.
Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.— Erma Bombeck