Open-Faced Thanksgiving Turkey Sandwich over Cornbread

Don’t wait for November to enjoy the delicious taste of Thanksgiving dinner. Whip up a quick and easy Thanksgiving Turkey Sandwich any time of year!

I’m practically giddy that the holidays are coming. Stuffing myself with turkey and gravy on Thanksgiving is definitely the highlight of fall, and I feel like I deserve to eat myself into a food coma after spending a few hours working hard in the kitchen. I love a good turkey dinner so much that I don’t want to only enjoy those comforting flavors once a year, but I’m sure as heck not going to cook such an elaborate meal on a regular basis. Thankfully, there’s an easier way!

Grab yourself some sliced turkey from the deli counter and a few other simple ingredients, and you are on your way to enjoying a comforting Thanksgiving turkey sandwich even on a busy weeknight! Seasoned cornbread is topped with cranberry sauce and lean turkey slices smothered in a simple gravy. Add some green beans on the side, and you’ll think you’re having a holiday meal even though it only took about a half hour to prepare!

Open-Faced Thanksgiving Turkey Sandwich over Cornbread

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5 from 2 reviews

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Get the taste of Thanksgiving dinner in an easy weeknight dinner!

• Total Time: 35 minutes
• Yield: 6 1x

Ingredients

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For the cornbread

• 1 tbsp. butter
• 1/4 c. diced onion
• 1/4 c. diced green bell pepper
• 1/4 c. diced celery
• 1/2 tsp. poultry seasoning
• 1/2 tsp. kosher salt
• 1 egg
• 1 c. buttermilk
• 1 c. cornmeal
• 1/2 c. all purpose flour
• 1/2 tsp. baking soda

For the turkey and gravy

• 2 tbsp. butter
• 2 tbsp. all purpose flour
• 2 c. chicken stock
• 1/4 tsp. poultry seasoning
• salt and pepper to taste
• 1 lb. Butterball deli turkey sliced thin
• 15 oz. can cranberry sauce (whole berry or jellied whichever you prefer)

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Instructions

For the cornbread

1. Preheat oven to 400 degrees F. Spray a 8″ square baking dish with cooking spray and set aside.
2. Heat butter in a skillet over medium-high heat. Add onion, bell pepper, celery, poultry seasoning, and salt, and saute until vegetables are tender, about 8 minutes.
3. While vegetables cook, whisk together egg and buttermilk in a medium bowl, then stir in cornmeal, flour, and baking soda. Stir cooked vegetables into the cornmeal mixture, and then spread into prepared pan. Bake in preheated oven for 15 minutes or until golden brown.

For the turkey and gravy

1. While the cornbread bakes, add the remaining 2 tbsp. of butter to the same skillet and melt over medium heat. Whisk in 2 tbsp. of flour. Cook and stir a few minutes until flour is golden brown. Whisk in chicken stock, about 1/4 c. at a time, whisking constantly to keep the mixture smooth.
2. After all chicken stock is incorporated, add sliced turkey to the gravy in an even layer, and gently stir to coat. Allow to simmer a few minutes until turkey is heated through.

To serve

1. Cut cornbread into six pieces, and place a piece on each plate. Arrange turkey and gravy on top, and place a dollop of cranberry sauce on the turkey (or on the side if you prefer).

Notes

Looking for an even quicker version of this meal? Use pre-made turkey gravy and hearty sandwich bread instead of making your own, and you can have dinner on the table in under 10 minutes!

• Author: Andi
• Prep Time: 5
• Cook Time: 30
• Category: Main

Want more Thanksgiving inspired recipes easy enough to make anytime? Try these!