Thanksgiving Leftovers? Try a Turkey Gobbler Sandwich

Rowdy Hall chef shares his recipe for Thanksgiving leftovers.

Ed Lightcap, the chef at Rowdy Hall, shared this recipe for your Thanksgiving leftovers. The Turkey Gobbler Sandwich is currently on the menu, so you can enjoy this any time of year. 

Turkey Gobbler Sandwich

1)     Preheat oven to 350˚

2)     In a pan place the turkey and stuffing and drizzle on some gravy to keep it moist. Warm in an oven for about 10 minutes.

3)     Toast your favorite bread or roll for the sandwich, spread a layer of the Cranberry-Onion Marmalade on the bottom piece.

4)     Place the sliced turkey on the bread with the marmalade and stuffing on top of the turkey. Any gravy remaining in the pan may be poured over the stuffing. Top with another slice of bread and enjoy your Turkey Gobbler Sandwich.

Onion-Cranberry Marmalade

Simple to make and makes a great spread for your turkey sandwich the day after!


2 or 3 large Spanish onions

2 cups dried cranberries

3 tbsp  Balsamic vinegar

Vegetable oil

1 ½ cups white wine

salt & pepper


1)     Preheat oven to 350˚

2)     Cut onion slices about ½ inch thick; lay out on a sheet pan and drizzle with a little vegetable oil. Season with salt and black pepper and cook until onions are soft and just beginning to brown, about 20 – 30 minutes.

3)     While onions are cooking, place 2 cups of dried cranberries in a sauce pan and add enough white wine to just cover them. Bring to a boil and remove from heat. Allow the cranberries to steep in the wine, about 20 minutes.

4)     Add the cooked onions and cranberries to a food processor with the Balsamic vinegar. Pulse the processor until a nice chunky consistency is achieved. Pour the marmalade into a wide shallow pan and allow to cool.



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