All Hail This Thanksgiving Leftover Sandwich
Thanksgiving week is here, bringing forth endless to do (and grocery) lists to the masses.
ICE New York’s Culinary Arts Chef-Instructor, Chris Arturo, goes whole hog for the holiday, leaning into the appetizer table (think stuffed mushrooms and a glam charcuterie board), and making sure all the usual suspects are present for the main event.
But the star of the show might actually be what occurs on the day following Thanksgiving — the leftover sandwich. (And we love a leftover sando here at ICE.)
Thick slices of turkey act as a baseline for all those sides. Stuffing? The more bread, the better. Cranberry sauce? It’s a condiment. Mashed potatoes and gravy? You know it. (Chef Chris recommends making your pommes purée on the thicker side so your sandwich doesn’t break down.)
Use Chef Chris’s guidance this weekend (and beyond) for all your sandwich needs.
Ingredients
For the potatoes:
- 200 grams unsalted butter
- 50 grams truffle butter
- 250 grams heavy cream
- 600 grams Yukon gold potatoes, peeled and cut into uniform pieces
- Salt and black pepper for seasoning
For the Cranberry Sauce:
- 1 bag whole frozen cranberries
- 1 shallot, cut into fine brunoise
- Garlic, cut into fine brunoise
- 100 milliliters water
- 60 grams brown sugar
- 1 orange, peeled and pith removed
- 10 grams rosemary, finely chopped
- 10 grams thyme, finely chopped
For the Stuffing:
- 400 grams andouille sausage, cut into small dice
- White onion, cut into a very fine mince
- Celery, cut into a very fine mince
- Carrot, cut into a very fine mince
- 2 garlic cloves
- 150 grams white wine
- 1 whole French boule (about 700 grams), cut into a large dice
- 500 milliliters chicken stock
- 10 grams rosemary, finely chopped
- 10 grams thyme, finely chopped
For assembly:
- Butter
- Olive Oil
- Two thick slices of bread, preferably French boule or Sourdough
- Slices of turkey
- Gravy
Directions
For the Potatoes:
- Place butters and cream in a saucepot and bring to a simmer. Reserve.
- Place potatoes in a pot of heavily salted cold water; bring to a boil and drop down to a simmer and cook until fork tender.
- Drain potatoes into a tami. Place tami over a large bowl and release steam. (“The more steam that comes out of the potatoes, the less water content there is, and then I can rehydrate with butter and cream.)
- Using a bench scraper, push the potatoes through the tami. Add butter and cream mixture a little at a time and fold until you reach desired consistency. Season to taste and reserve.
For the Cranberry Sauce:
- Place all ingredients, except herbs, in a large sautoir and place over low heat, breaking cranberries up to release moisture, and reduce by 50 percent.
- Add herbs and immediately remove from heat, letting them infuse but being careful to not burn them.
- Season to taste and reserve.
For the stuffing:
- Preheat oven to 375˚F.
- In a sautoir pan, toss andouille with neutral oil and bake in oven for 10 minutes.
- Meanwhile, add some neutral oil to a sautoir and add onion, celery and carrot, and soften. Microplane garlic into the mirepoix and deglaze with wine; reduce to au sec.
- Add bread to the mirepoix; add chicken stock, herbs and andouille, and toss to combine.
- Bake uncovered for 25 minutes.
For Assembly:
- In a sauté pan, heat butter and olive oil; add bread and toast on both sides until golden.
- Begin building your sandwich, adding mashed potatoes, turkey slices, gravy, a layer of stuffing and cranberry sauce. Serve immediately.
