3 slices thick brioche 150g sliced roast turkey 200ml turkey gravy 2 tbsps mayonnaise 1 tsp dijon mustard 1 tbsp Cranberry sauce
Crispy turkey bacon or crispy turkey skin
3 new potatoes, boiled Sea salt
2 roasted parsnips
Roasted sprouts 1 tsp sesame oil 1 tsp sesame seeds 1 red chilli, sliced
75g turkey mince 1 tsp fresh sage, finely chopped 2 tbsp fresh breadcrumbs 1 tsp dried cranberries 1 tsp crispy fried onions, crushed
Toast the bread and set aside. Warm the turkey meat in 3 tbsps of gravy. Mix the mayonnaise with 2 tbsps of gravy and the mustard and set aside. Keep the remaining gravy warm. Crush the cooked potatoes slightly and then deep fry until crisp. Dress the roasted sprouts in the sesame oil, seeds and chilli. Slice the roasted parsnips. Mix the stuffing ingredients together, and then shape into patties. Fry on the flat top in veg oil, flipping once, until crispy, golden and firm. To assemble- spread 2 pieces of bread with the gravy mayo. On the bottom slice, lay on the warm turkey. Top with the sprouts, then parsnip slices. Soak the third slice of bread briefly in the warm gravy and then put that on top. Dollop on some cranberry sauce then add the stuffing patty. Top with the potatoes, crispy turkey skin and the final slice of bread.
Pan for turkey and gravy, pan for extra gravy, bowl for mayo, tray and bowl for pots, kitchen roll, tray for sprouts, tray for parsnips, bowl for stuffing, x2 tray for patties, plate, spoons, cocktail sticks