It’s brilliant, really. All the smells, tastes and textures of Thanksgiving in the palm of your hand. The Thanksgiving Sandwich is a cornucopia of herb-roasted turkey, jalapeño cornbread stuffing and cranberry chutney, covered in cider gravy and presented on a rustic roll.
“We all loved the idea of being able to experience Thanksgiving each and every day at simplethings. There is just something so nostalgic about the flavors and smells associated with the holiday. We knew we wanted to celebrate our favorite holiday in sandwich form, but of course had to bring it to the next level. You can create the same delicious creation at home with all of your holiday leftovers.” – Andy Paxson of simplethings
2 tablespoons canola oil
½ cup yellow onion
2 teaspoons jalapeno, minced
½ cup celery
1 tablespoon fresh thyme, chopped
Pinch of salt & pepper
4 slices of cooked bacon, chopped
2 cups (16 oz) prepared cornbread, crumbled
1 cup croutons
1 cup (8 oz) Tillamook Monterey Jack Cheese, shredded
½ cup chicken stock
4 tablespoons Tillamook Unsalted Butter
1 cup (8 oz) turkey gravy
1 lb (16 oz) oven roasted turkey (sliced 1/8” thick)
1/2 cup (4 oz) cranberry chutney
4 rustic rolls
Prepare the stuffing
Preheat oven to 350°F. In a small saucepan, heat the canola oil. Add the onion, jalapeno, celery, thyme, and salt and pepper and cook until soft. Once cooked, place ingredients in a large bowl. Add bacon, crumbled cornbread, croutons, and Monterey Jack Cheese to the large bowl and mix thoroughly. Add eggs and mix again. Finally add chicken stock and mix completely. Place mixture in a thin sheet pan and top with small chunks of butter. Cover with aluminum foil. Bake covered for 30 minutes. Remove cover and cook uncovered for an additional 20 minutes or until the crust is golden brown. Remove and set aside until ready to make sandwiches (note: this may yield more stuffing than what's needed for 4 sandwiches).
Make the sandwiches
Heat gravy in a saucepan. Add the turkey to warm through and coat completely. Split each roll and spread the cranberry chutney on the top piece of bread. Scoop ¼ cup of the jalapeno cornbread stuffing onto the bottom slice. Top the stuffing with the gravy-soaked turkey and close sandwich to serve.