Thanksgiving leftovers get a simple but flavorful revamp with this turkey and chutney sandwich
Pre-holiday buzz is in the air. Can you feel it? It’s quite exciting!
Peaches, Eggplant and I are in DC for work this week, and then I’m staying through the weekend to hang and get into some shenanigans with Lettuce and Yam. A distillery will be involved, so there’s that. You can follow me on Instagram to see what we’re getting up to, likely all kinds of no good, and the best kind of good!*
However, there are important things to discuss since Thanksgiving is next week and while we all love what happens on the main day**, let’s be real that the leftovers are just as good. In fact, what you do with them can steal the show.
We’ve got some goodies in the archives: my most favorite cassoulet, this righteous turkey curry, and these sweet pumpkin pie filled pancakes. All those do involve some amount of labor, and since the day after is often used to recover from the day of, easy is a good place to be, and for that, a turkey and chutney sandwich.
It’s not all that involved- lazy is key- but the thing that takes this turkey sammy to the next level is the cran-apple chutney spread. You’ve seen it before, but I think that it’s worth repeating in a post-Thanksgiving context, for a most excellent turkey sandwich. It’s a chop, drop and simmer, leaving you plenty of time to crack open that book that has been on your list forever, the crossword puzzle you’ve been saving for your elusive down time, or as you’re hunkering down for a 6 hour Gilmore Girls marathon (because that’s what I’ll be doing next Friday….).
I mean, so excited!
- 8 slices bread
- 12 ounces leftover turkey, sliced
- spinach, to garnish
- ½ cup malt vinegar
- ½ cup apple cider vinegar
- 1 medium yellow onion, very finely chopped
- 2 cloves garlic, finely chopped
- 1 Granny Smith apple, peeled, cored and finely chopped
- 1 tsp mustard powder
- 2 cloves
- ½ “ piece of ginger, freshly grated
- ½ cup dried cranberries
- 1/3 cup light brown sugar
- Salt and pepper to taste
- Make the chutney: Place all the ingredients into a large saucepan. Bring the contents to a simmer, stirring until the sugar has dissolved. Leave the chutney to cook about 40 minutes until all the liquid has dissolved and all the ingredients are very soft and thick. Let cool about 10 minutes.
- Assemble the sandwich. You know how it goes.
**Need some dinner inspo? See here for turkey (this or this), here for dressing (this or this), here for potatoes (this or this), here for veg (this or this) and here for dessert (this or this or this).
Written after an un-terrible, not horrible, all good, very great day.