Leftover thanksgiving sandwich 2.0


Yield: 4 sandwiches


Turkey confit (do this the day before)


2 Large turkey legs attached with thighs (raw) from a 10 lb turkey

Salt and freshly ground black pepper

1 tsp dry sage

1 tsp pink peppercorns whole crushed in your fingers

3 qts of bacon fat or vegetable oil (or enough to cover turkey)


Generously season both sides with salt, fresh black pepper, sage, and pink peppercorns

Let sit overnight in a Ziploc bag


After 24 hours of curing preheat oven to 350

Place legs in baking dish with narrow/ tall sides

Add bacon fat/ oil, enough to cover

Add 3 tbsp of water

Cover with plastic wrap and foil

Bake in oven for 2.5- 3.5 hours until meat is tender and falling off the bone

Shred meat off bones and drain from the fat

Reserve for use in sandwich



Spicy Cranberry Relish


Yield: approx 1 qt

You can do this the day


1 medium onion small diced

2 oz unsalted butter and 1 oz reserved

3 sprigs of fresh rosemary minced

Dash of chipotle powder

2 tsp dry sage

3 shots of beet vodka/ or Smirnoff

6 oz dried cranberries

2 Tbsp Dijon mustard

3 tbsp maple syrup

1 cup chicken stock

˝ lemon juiced

2 tbsp balsamic vinegar


Carmelize onions in unsalted butter with a large pinch of salt approx 35-40 min over medium high heat

Add rosemary, chipotle, and sage and cook another 5 min

Add beet vodka scraping up and cooking until reduced

Add cranberries, maple, mustard, chicken stock, balsamic, and lemon juice

Add 2 large pinches of salt and reduce liquid until thick and syrupy approx 25 min

Add remaining oz of butter and melt to incorporate

Taste and adjust seasoning with salt, chipotle, maple, or vinegar to taste


For the sandwiches

4 individual loaves of French baguettes split/ hinged in half

4 tbsp bacon fat or butter

˝ cup mayo

8 sage leaves

Salt and pepper

6 oz French fried onions

Reserved turkey confit (warm)

Cranberry relish (warm)



For assembly

Toast cut side of bread

Spread bottom half with mayo

Spread approx 3 oz of cranberry relish on top hinge

Evenly divide turkey confit on each sandwich on top of mayo

Top with French fried onions





My favorite part of thanksgiving is eating leftover turkey sandwiches on wonder bread with stuffing and cranberry sauce.  When I was giving a frozen a turkey in lieu of a Christmas bonus I tried to make the best of the situation.  I confited the usually dry and stringy legs to make it moist and succulent, the 2 gallons of bacon fat in my fridge were the perfect fat medium adding the perfect hint of smokiness.  Throw in some French fried onions and you have the perfect thanksgiving sandwich.  U can debone the breasts and roast them separately. Storing it in the fat is a natural preservative and actually improves its favor after aging; just make sure they’re completely submerged in the fat.  Just reheat the fat to remove the legs.