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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Thanksgiving Leftovers Sandwich *
 Categories: Breads, Poultry, Sauces, Vegetables
      Yield: 4 servings
 
      2 tb Butter; more for greasing
           - the pan
      4 c  Leftover stuffing
    1/2 c  Mayonnaise
    1/2 c  Cranberry sauce
      1 c  Shredded dark-meat turkey
    1/2 c  Leftover gravy
      4 ts Oil
      1 c  Sliced turkey breast
           Salt & fresh ground pepper
      8 sl Sandwich bread; toasted if
           - desired
      2 c  Assorted leftovers; any
           - combination, warmed
 
  * AKA "The Dagwood" - UDD
  
  Grease a 8" or 9" square baking pan with butter, then
  line it with parchment paper, covering the bottom and 2
  sides with one sheet, creasing it into the corners to
  ensure a snug fit. If the stuffing is cold, warm it in
  the microwave for 1 minute or covered in a 350-degree
  oven for 15 minutes.
  
  Put the stuffing into the prepared pan and press into an
  even layer using an offset spatula or the back of a
  spoon. Top with a sheet of parchment and press firmly
  with your hands, tightly compacting the stuffing. If you
  have a second pan of the same size, use that to pack
  down the stuffing. Cover and chill overnight.
  
  The next day, prepare your sandwich fillings: In a small
  bowl, whisk together the mayonnaise and cranberry sauce.
  Set aside.
  
  In a small saucepan, combine the shredded dark-meat
  turkey and the gravy. Gently heat over medium-low,
  stirring occasionally, until warmed through, about 5
  minutes.
  
  In a large nonstick skillet or well-seasoned cast-iron
  skillet over medium-high, warm the oil until hot and
  shimmering. (The stuffing needs to be cooked hot and
  fast, or it will stick to the skillet and fall apart.)
  Meanwhile, remove the stuffing from the pan by lifting
  the parchment overhang, and cut the stuffing into four
  squares.
  
  Cook stuffing until browned and crisp on one side,
  gently pressing it down using the base of the baking pan
  you chilled it in, about 1 minute. Using a flat spatula,
  quickly flip each piece of stuffing. Cook the other side
  until browned and crisp, about 1 minute. Transfer to a
  plate.
  
  In the same skillet, melt the 2 tablespoons butter over
  medium-low heat until foamy. Add the sliced turkey
  breast, flipping occasionally until warmed through,
  about 3 minutes. Season with salt and pepper.
  
  ASSEMBLE THE SANDWICHES: Evenly spread 2 tablespoons of
  cranberry mayonnaise on 1 side of each slice of bread.
  Divide the buttery sliced turkey over the 4 slices of
  bread. Divide half the assorted leftovers on top of the
  white meat, then top each with a slab of crisp stuffing.
  
  On top of the crisp stuffing, evenly divide the
  gravy-dressed dark meat and the remaining assorted
  leftovers. Top with remaining mayo-slathered bread.
  Using a sharp serrated knife, cut each sandwich on the
  diagonal and serve right away.
  
  By: Sohla El-Waylly
  
  Yield: 4 sandwiches
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The four northern seasons: Winter, Spring, Summer, and Hunting.
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