A Thanksgiving Turkey Sub With Hot Stuffing, Cranberry and Gravy to Dip

The Thanksgiving sandwich arrives before the holiday this year. Food Network reported on 30 September that Firehouse Subs had brought back its Thanksgiving Turkey Sub nationwide through the end of December or while supplies last, built from sliced turkey breast, hot stuffing, tart cranberry sauce and mayo on a toasted roll, with turkey gravy on the side. The chain says it sold out last year. Food Republic listed it on 6 October at $11.19.

The appeal is plain: it is the best part of the holiday plate, the stuffing and the cranberry, without the plate. The sandwich is also a clever use of leftovers, but it deserves to be made from scratch at least once.

Cook the turkey breast gently to 74 C and rest it, so it slices moist rather than dry. Bake the stuffing separately so it has crisp edges and a soft centre, and warm everything before assembly. A cold turkey sub is a different and lesser thing.

Ingredients

Makes 4 large sandwiches. Total time about 2 hours.

• For the turkey: 800 g boneless turkey breast joint, 1 tablespoon olive oil, 1 teaspoon fine salt, 1/2 teaspoon black pepper, 1 teaspoon dried sage
• For the stuffing: 200 g day-old white bread, in 2 cm cubes
• 40 g unsalted butter, 1 onion and 2 celery sticks, finely chopped
• 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/2 teaspoon salt
• 150 ml hot chicken stock
• For the cranberry sauce: 150 g fresh or frozen cranberries, 80 g caster sugar, 80 ml orange juice
• For the gravy: 25 g butter, 25 g plain flour, 300 ml hot chicken or turkey stock
• 4 soft sub rolls, about 20 cm long, and 4 tablespoons mayonnaise

Method

1. Heat the oven to 180 C (160 C fan). Rub the turkey with oil, salt, pepper and sage, set it in a roasting tin and roast for 55 to 70 minutes until the centre reads 74 C. Rest, covered, for 15 minutes.
2. Meanwhile, toss the bread cubes on a tray and dry them in the oven for 10 minutes.
3. Melt the butter in a pan and cook the onion and celery for 8 minutes until soft. Add the sage, thyme and salt, then tip in the bread and toss.
4. Pour over the hot stock, mix lightly and transfer to a small baking dish. Cover with foil and bake for 15 minutes, then uncover and bake for 10 more minutes until crisp on top.
5. Simmer the cranberries, sugar and orange juice over medium heat for 8 to 10 minutes, until the berries burst and the sauce thickens. It will set further as it cools.
6. Make the gravy: melt the butter, stir in the flour and cook for 2 minutes, then whisk in the stock gradually and simmer for 5 minutes until it coats a spoon.
7. Slice the turkey thinly across the grain. Split the rolls, toast them cut side up under a hot grill for 2 minutes, and spread with mayonnaise.
8. Layer the turkey, a thick spoonful of stuffing and a spoonful of cranberry sauce in each roll. Serve warm with the gravy for dipping.

Leftovers, swaps and storage

On the day itself, use leftover roast turkey and stuffing, and warm both in a covered dish at 160 C for 10 minutes before building. A slice of Swiss or provolone, melted under the grill, makes it richer.