Recipe: The Hail Mary Thanksgiving club sandwich


The Thanksgiving Club from Hail Mary is quite possibly the best Thanksgiving sandwich of all time. Photo: Hail Mary

The Thanksgiving Club from Hail Mary is quite possibly the best classic Thanksgiving sandwich of all time. Photo: Hail Mary

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. 

Cranberry sauce

5 cups fresh cranberries

1/2 cup lemon juice

1/2 cup orange juice

1/2 cup calvados

1 cup sugar

Pinch salt

Zest from 3 lemons and 3 oranges

  1. Combine all ingredients in a sauce pot and simmer until cranberries are broken down and thickened to a jam consistency.
  2. Check for seasoning, adjust with sugar and salt if needed. Chill and reserve.

Mashed potatoes

4 Idaho potatoes, peeled

1 cup cream, simmering

1/2 cup cold butter cut into cubes


  1. Simmer potatoes in lightly salted water until tender all the way through.
  2. Remove potatoes from water and place through a sieve into a pot over low heat to remove any excess moisture.
  3. Add simmering cream and incorporate by folding into potato mixture.
  4. 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

  1. 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.
  2. Add the sage and allow to infuse for 2 minutes.
  3. Add the stuffing and stir until the stuffing is fully coated in the butter mixture.
  4. Add the stock and incorporate. Place in a 350 degree oven until warmed through.
  5. Place on a sheet tray lined with parchment and press down to create a sheet of stuffing. Place in fridge to set.

Turkey breast

  1. Place the turkey breast skin side up on a bed of fresh sage, rosemary, parsley, garlic, and lemon wedges.
  2. Season the turkey breast with salt, pepper and maple syrup.
  3. Place in a 300-degree oven and bake until the inside of the turkey registers 162 degrees.
  4. 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.
  5. Pour all the juices from the roasting rack on top of the sliced turkey and reserve.

Assemble sandwich

  1. Toast white sandwich bread, two slices per sandwich.
  2. Spread both sides of toast with a thin layer of Hellman’s mayonnaise
  3. Spread one side with cranberry sauce
  4. Top with a piece of stuffing cut into the same size as the bread
  5. On the other slice of bread spread a layer of mashed potatoes
  6. Top with slices of turkey
  7. Place both slices of bread and their toppings on a baking tray and warm in a 300 degree oven
  8. Once warm combine together to create the Thanksgiving Club

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