This sandwich is on the menu at Hail Mary until Christmas, and Ham and Sohla El-Waylly, owners and chefs at the Greenpoint restaurant shared the recipe with us so you can make it at home, from scratch or using your own leftovers.
5 cups fresh cranberries
1/2 cup lemon juice
1/2 cup orange juice
1/2 cup calvados
1 cup sugar
Zest from 3 lemons and 3 oranges
- Combine all ingredients in a sauce pot and simmer until cranberries are broken down and thickened to a jam consistency.
- Check for seasoning, adjust with sugar and salt if needed. Chill and reserve.
4 Idaho potatoes, peeled
1 cup cream, simmering
1/2 cup cold butter cut into cubes
- Simmer potatoes in lightly salted water until tender all the way through.
- Remove potatoes from water and place through a sieve into a pot over low heat to remove any excess moisture.
- Add simmering cream and incorporate by folding into potato mixture.
- Once incorporated, add butter and incorporate once again. Check for seasoning and add salt as needed. Reserve warm.
6 cups Pepperidge farms stuffing
1 cup minced celery
1 cup minced carrot
1 cup minced onion
1 pound unsalted butter
8 cloves minced garlic
8 leaves sage, minced
4 cups chicken stock
- Place the butter, celery, carrot, onion, and garlic in a large sauté pan and sweat down until all the vegetables are fully softened and have no colour.
- Add the sage and allow to infuse for 2 minutes.
- Add the stuffing and stir until the stuffing is fully coated in the butter mixture.
- Add the stock and incorporate. Place in a 350 degree oven until warmed through.
- Place on a sheet tray lined with parchment and press down to create a sheet of stuffing. Place in fridge to set.
- Place the turkey breast skin side up on a bed of fresh sage, rosemary, parsley, garlic, and lemon wedges.
- Season the turkey breast with salt, pepper and maple syrup.
- Place in a 300-degree oven and bake until the inside of the turkey registers 162 degrees.
- Remove from oven and let rest for at least 15 minutes. Once rested, slice into 1/8th inch slices and place on a dish, shingled.
- Pour all the juices from the roasting rack on top of the sliced turkey and reserve.
- Toast white sandwich bread, two slices per sandwich.
- Spread both sides of toast with a thin layer of Hellman’s mayonnaise
- Spread one side with cranberry sauce
- Top with a piece of stuffing cut into the same size as the bread
- On the other slice of bread spread a layer of mashed potatoes
- Top with slices of turkey
- Place both slices of bread and their toppings on a baking tray and warm in a 300 degree oven
- Once warm combine together to create the Thanksgiving Club