Thanksgiving Left-Overs

I hope that everyone had a wonderful Thanksgiving!

If you cooked as much food as my family and I did this past week, you are probably up to your eyeballs in turkey, stuffing, and potatoes.  I took a cue from one of our favorite restaurants in Carlsbad, Tin Leaf, and recreated their sandwich, Thanksgiving on a Bun.  I think that the secret to this sandwich is in the cranberry mayo.  While I'm sure that everyone has their own favorite recipes for the turkey and its accouterments, I will include the Cran-Apple Relish that I made.  It's... ridiculous.  If you believe that you do not like cranberry relish, you need to try this recipe.  It's so simple, and we couldn't stop eating it.

Thanksgiving on a Bun
Adapted from Tin Leaf Fresh Kitchen's sandwich

Here's what you need:

Rolls

Turkey

Stuffing

Gravy

Lettuce

Sliced red onion

1 Tbs. Cran-Apple Relish (recipe below)

3 Tbs. mayonnaise

1. Heat up the turkey, stuffing and gravy
2. Whisk together the Cran-Apple Relish and mayonnaise
3. Spread the cranberry mayo on one side of the rolls
4. Pile the stuffing on top of the roll
5. Drizzle some of the gravy on top of the stuffing
6. Top the stuffing with a layer of turkey
7. Next place the red onion, and top everything with a leaf of lettuce
8. Enjoy!

Cran-Apple Relish

Adapted from Bon Appétit

Ingredients:

2 cups apple cider

1/2 cup sugar

Bag of fresh cranberries (12 oz.)

3 small granny smith apples, peeled, cored and chopped

1 tsp. lemon zest

Juice from 1 lemon

1. Bring the apple cider to a boil in a small saucepan and reduce until you have a little over a half cup
2. Add the sugar to the saucepan and stir over medium heat until it's dissolved
3. Take the syrup off of the heat and stir in the lemon juice
4. Allow to cool in the refrigerator for about an hour
5. Add the cranberries, apples, and lemon zest to the bowl of a food processor
6. Pulse, gradually adding the syrup, until chopped finely
7. Chill until ready to serve