This Leftover Turkey Stacked Sandwich with Cranberry & Stuffing is the ultimate way to relive Thanksgiving flavors in one epic bite. With layers of juicy turkey, tangy cranberry sauce, and savory stuffing all tucked between slices of hearty bread, it’s a comforting, satisfying way to turn leftovers into something I actually look forward to.
Why You’ll Love This Recipe
I love how this sandwich captures everything I enjoy about a holiday meal—without needing a fork. The combo of savory, sweet, and tangy hits all the right notes, and it’s incredibly customizable depending on what’s left in the fridge. It’s warm, melty, and a little messy in the best way possible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked turkey, sliced or shredded
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Leftover stuffing
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Cranberry sauce
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Bread (thick sandwich bread, ciabatta, or sourdough)
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Gravy (optional, for dipping or drizzling)
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Butter or mayo (for toasting)
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Optional: cheese (like Swiss or provolone), baby spinach or arugula for freshness
Directions
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I start by warming the turkey and stuffing slightly, either in a skillet or microwave—just enough to take the chill off.
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I butter the outside of my bread slices (or spread with mayo) if I’m toasting it grilled-cheese style.
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I layer the sandwich: bread, turkey, a layer of stuffing, a spoonful of cranberry sauce, and cheese or greens if I’m adding them.
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I top it with the second slice of bread and grill it in a skillet over medium heat until golden and crisp on both sides, and the inside is warm and melty.
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I slice and serve with a side of gravy or extra cranberry sauce for dipping.
Servings and timing
This recipe makes 1–2 servings per sandwich, depending on the bread size and fillings. It takes about 10 minutes to prep and 5–8 minutes to cook, so I can have it ready in about 15–20 minutes total.
Variations
Sometimes I add mashed potatoes for an extra comfort-food layer or smear a little Dijon mustard for tang. I’ve also used a toasted bagel or croissant when I want something different. For a spicier twist, I mix cranberry sauce with a little hot honey or chili flakes.
Storage/reheating
I assemble the sandwich fresh, but I store leftover turkey, stuffing, and cranberry sauce separately in the fridge. If I need to reheat the sandwich, I use a skillet or toaster oven to keep the bread crisp. Microwaving can make it soggy, so I avoid that.
FAQs
Can I make this sandwich cold?
Yes, I’ve had it cold and it’s still delicious—especially if I use fresh bread and spread the cranberry sauce like a jam.
What kind of bread works best?
I prefer sturdy, crusty bread like sourdough, ciabatta, or even thick white sandwich bread. It holds up well to the filling.
Can I freeze leftover turkey for later sandwiches?
Yes, I freeze cooked turkey in portions and thaw it overnight in the fridge before reheating for sandwiches.
Is there a vegetarian version?
I’ve made a version with roasted veggies, stuffing, cranberry sauce, and cheese—it’s just as hearty and flavorful.
How do I keep the sandwich from getting soggy?
I layer the cranberry sauce in the center and toast the bread well. If using gravy, I keep it on the side for dipping instead of adding it directly.
Conclusion
The Leftover Turkey Stacked Sandwich with Cranberry & Stuffing is one of the best parts of the holiday season. It turns leftovers into a comforting, flavor-packed meal that’s ready in minutes. Whether I keep it simple or pile it high, it’s a sandwich I look forward to making year after year.
