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!
How to Make Cornbread for a Sandwich
Cornbread can be tricky to use when making sandwiches, but the flavor is so good that I find myself craving it. Because cornbread can be crumbly I find it works best with open faced sandwiches or sandwiches that you would eat with a knife and fork. Cornbread is also great when making sandwiches that are going to be covered in sauce or gravy, since spreading condiments onto cornbread can be tricky.
This cornbread recipe has some extra seasonings and aromatics to give it that cornbread stuffing flavor that pairs perfectly with turkey, gravy and cranberry. Even with the extra ingredients this recipe can be made in 4 easy steps and in under 25 minutes.
Preheat your oven to 400 degrees F. Spray a 8″ square baking dish with cooking spray or grease with butter or shortening and set aside.
Heat 1 Tbs of butter in a skillet over medium-high heat. Add 1/4 cup each of diced onion, bell pepper, and celery, 1/2 tsp eahc of poultry seasoning, and salt. Saute the vegetables until they are tender, about 8 minutes.
While the vegetables cook, whisk together 1 egg and 1 cup of buttermilk in a medium bowl, then stir in 1 cup cornmeal, 1/2 cup flour, and 1/2 tsp of 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.
How to Make Turkey and Gravy for an Open Faced Sandwich
This recipe is designed to be enjoyed all year round, not just at Thanksgiving when you have all those delicious leftovers. Using deli turkey meat and a quick gravy your can easily replacte those wonderful Thanksgiving flavors.
Make the Gravy. Add 2 Tbsp. of butter to the same skillet you used to saute the vegetables for the cornbread 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.
Heat the Turkey in the Gravy. 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.
Serve the turkey and gravy on top of the fresh cornbread and top with a spoonful of cranberry sauce or cranberry relish.
Thanksgiving Sandwich Making Tips
When it comes to making a great sandwich with Thanksgiving leftovers here are my top tips and recommendations for building the best sandwich.
Choose your bread. Your bread choice can be a highlight of the sandwich or something your want to blend into the background so the other ingredients can standout. This typically depends on what bread options you have. If you have biscuits or cornbread I always encourage using them as open faced sandwiches. If you do not I like using a basic white or wheat bread that is not too dense or thick.
Choose your protein. Although turkey is the most common leftover meat to use in day after Thanksgiving sandwiches ham, duck, goose, lamb or roast beef are also great options if that is what you have leftover.
Choose your secret ingredient. With Thanksgiving leftovers there are so many great options to choose from. My favorite is a slice of stuffing or dressing, but you can also add some fried onions from green bean casserole or a slice of biscuit or cornbread soaked in gravy.
Choose your sauces and condiments. I like to use gravy for open faced sandwiches and a mixture of mayonnaise and cranberry sauce or cranberry relish for traditional sandwiches. As with Thanksgiving dinner the more sauces and condiments the better.
The best part of leftover Thanksgiving sandwiches is that the combinations are endless. One of my favorites was a stuffing and macaroni grilled cheese.
I took some leftover stuffing and sliced it like bread.
I took some leftover macaroni and cheese that had been baked in a bread loaf pan and sliced it into a bread sliced piece.
To make the sandwich I used a piece of stuffing a slice of cheddar and slice of macaroni and cheese and slice of cheddar and another slice of stuffing.
I then spread a little mayonnaise on the outside of the sandwich and griddled it like a grilled cheese. I had to be very careful flipping it but the extra cheddar slices helped keep everything together.
Preheat oven to 400 degrees F. Spray a 8″ square baking dish with cooking spray and set aside.
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.
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
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.
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
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!
Want more Thanksgiving inspired recipes easy enough to make anytime? Try these!
Green Bean Casserole with Onion Ring ToppingChicken and Dressing Casserole
Andi Gleeson
Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.
23 comments
BeckyB
10 years ago
Oh, Andi !
I made this the night before last, and my husband had 3 servings! Well, I had 2. There wasn’t much for left overs, but that’s okay! This is SO EASY and FAST and DELICIOUS, we can have it again next week!!!! I LOVE, LOVE, LOVE this one! The cornbread was so yummy with this, what a clever, clever idea! Thanks so much!
Andi
10 years ago
Becky, you are so sweet for trying my forgotten recipes! This makes my day that you guys loved it. Thank you!!
Jaren (Diary of a Recipe Collector)
10 years ago
Love all of those Thanksgiving flavors! Thanks for linking up with SNF! Pinned to our party board!
Andi
10 years ago
Thank you, Jaren! xo
Kelly
10 years ago
Yum, this looks amazing! Turkey and gravy are my favorite around the holidays and I’m so glad I don’t have to wait to enjoy it :) Pinning :)
Andi
10 years ago
Thank you, Kelly! This is a really way to enjoy it anytime. I think this recipe looks a little complicated because it’s long, but really is quick since you can make the gravy while the cornbread bakes. Enjoy your week!
Maegan @thebakermama
10 years ago
You’ve definitely got me giddy about Thanksgiving now! Love that you put this over cornbread…my fave! Yummy yum, can’t wait to try this!
Andi
10 years ago
Thanks, Maegan! If you’re impatient like me, you don’t have to wait for Thanksgiving ;)
Heather @ Sugar Dish Me
10 years ago
Okay so I looove turkey. All the time. I dunno WHY I don’t buy it more. But we need this!!! So I am making it! Delicious meal, Andi!!
Andi
10 years ago
Thanks so much, Heather!
Thalia @ butter and brioche
10 years ago
Definitely craving a bite of one of these turkey sandwiches.. they look seriously delicious Andi!
Andi
10 years ago
Thank you, Thalia! Appreciate it!
Justine@CookingandBeer
10 years ago
OMG. I am DYING over this recipe! I’m totally with you. I’m soooo giddy that the holidays are right around the corner, but this is definitely going on the menu around here sooner than that! Pinned!
Andi
10 years ago
You are too sweet, Justine! Thank you, and enjoy your turkey and gravy :)
Emily @ It Bakes Me Happy
10 years ago
I love love turkey and gravy over cornbread dressing, Andi this looks too good, I wish I had it right now!
Andi
10 years ago
Thanks, Emily! I hope you get a chance to try it before Thanksgiving comes :)
Michelle @ My Gluten-free Kitchen.com
10 years ago
What a fun idea! So creative! I look forward to making this with my gluten-free cornbread!
Andi
10 years ago
Thanks, Michelle! I can’t eat regular wheat but do OK with spelt flour, so that’s what I used for this recipe. The recipe should still work great if you sub your choice of GF flour in the cornbread and gravy.
Ginny McMeans
10 years ago
My favorite as a kid but it wasn’t cornbread. This sounds delicious!
Andi
10 years ago
Thanks, Ginny :) I love cornbread dressing so was trying to get that flavor in an easier way. It would be good (and quicker) over regular bread too!
Darci
10 years ago
What a great idea, my husband will love to take this for lunch during the week. All the flavors, and less time.
Andi
10 years ago
Thanks, Darci. I ate leftovers for dinner last night, and they were just as good as the first time around. Definitely a good one for lunches!
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23 comments
Oh, Andi !
I made this the night before last, and my husband had 3 servings! Well, I had 2. There wasn’t much for left overs, but that’s okay! This is SO EASY and FAST and DELICIOUS, we can have it again next week!!!! I LOVE, LOVE, LOVE this one! The cornbread was so yummy with this, what a clever, clever idea! Thanks so much!
Becky, you are so sweet for trying my forgotten recipes! This makes my day that you guys loved it. Thank you!!
Love all of those Thanksgiving flavors! Thanks for linking up with SNF! Pinned to our party board!
Thank you, Jaren! xo
Yum, this looks amazing! Turkey and gravy are my favorite around the holidays and I’m so glad I don’t have to wait to enjoy it :) Pinning :)
Thank you, Kelly! This is a really way to enjoy it anytime. I think this recipe looks a little complicated because it’s long, but really is quick since you can make the gravy while the cornbread bakes. Enjoy your week!
You’ve definitely got me giddy about Thanksgiving now! Love that you put this over cornbread…my fave! Yummy yum, can’t wait to try this!
Thanks, Maegan! If you’re impatient like me, you don’t have to wait for Thanksgiving ;)
Okay so I looove turkey. All the time. I dunno WHY I don’t buy it more. But we need this!!! So I am making it! Delicious meal, Andi!!
Thanks so much, Heather!
Definitely craving a bite of one of these turkey sandwiches.. they look seriously delicious Andi!
Thank you, Thalia! Appreciate it!
OMG. I am DYING over this recipe! I’m totally with you. I’m soooo giddy that the holidays are right around the corner, but this is definitely going on the menu around here sooner than that! Pinned!
You are too sweet, Justine! Thank you, and enjoy your turkey and gravy :)
I love love turkey and gravy over cornbread dressing, Andi this looks too good, I wish I had it right now!
Thanks, Emily! I hope you get a chance to try it before Thanksgiving comes :)
What a fun idea! So creative! I look forward to making this with my gluten-free cornbread!
Thanks, Michelle! I can’t eat regular wheat but do OK with spelt flour, so that’s what I used for this recipe. The recipe should still work great if you sub your choice of GF flour in the cornbread and gravy.
My favorite as a kid but it wasn’t cornbread. This sounds delicious!
Thanks, Ginny :) I love cornbread dressing so was trying to get that flavor in an easier way. It would be good (and quicker) over regular bread too!
What a great idea, my husband will love to take this for lunch during the week. All the flavors, and less time.
Thanks, Darci. I ate leftovers for dinner last night, and they were just as good as the first time around. Definitely a good one for lunches!