Makes two sandwiches. Makes 4 serving(s)

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4 slices sourdough bread

Butter for toasting

8 slices roasted turkey

Salt and pepper

2 cups cranberry sauce

1 cup red wine

¼ cup red wine vinegar

1 vanilla bean

1 cup leftover stuffing

2½ cups milk

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1. Brush bread with butter and toast, or crisp each side in a saute pan.

2. Season turkey with salt and pepper.

3. Heat cranberry sauce with vinegar and vanilla in a saucepan and simmer for about 20 minutes, then spread on bread slices. Layer two slices of turkey on top of each bread slice.

4. Bring milk to a boil in a separate saucepan.

5. Place stuffing in a blender and slowly add hot milk, blending until the resulting sauce thickens to a consistency similar to cheese sauce.

6. Ladle sauce over the sandwiches and place slices under a broiler for several minutes, until the sauce starts to bubble and turn golden brown.

- Chef Yianni Arhontoulis of Mica

Per serving: Per serving: 552 calories, 51 g protein, 40 g carbohydrates, 14 g fat, 5 g saturated fat, 121 mg cholesterol, 557 mg sodium, 3 g dietary fiber, 11 g sugar.

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