The Hot Bobbie® Recipe
Experience comfort food with a kick—The Hot Bobbie®! Grilled slow-roasted turkey, cranberry sauce, handmade stuffing, and mayo. It's a flavorful twist on a classic favorite!
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Ingredients
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Sandwich
Stuffing (if making fresh)
Cranberry Sauce (if making fresh)
Method
Stuffing (if making fresh)
- 1
- 2
Combine and moisten
Place the cubed day-old bread in a large bowl. Add the sautéed vegetables, chopped parsley, dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour 1/2 cup warm chicken or turkey stock over the mixture and toss gently until evenly moistened but not soggy. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld.
- 3
Finish stuffing
If you prefer a warmed stuffing for the sandwich, spread the mixture in an ovenproof dish and bake at 350°F (175°C) for 10–12 minutes until heated through, or warm briefly in a skillet over low heat before assembling the sandwich.
Cranberry Sauce (if making fresh)
- 4
Cook cranberries
Combine 1 cup cranberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Simmer 8–10 minutes until berries pop and sauce thickens slightly.
- 5
Finish sauce
Remove from heat and stir in 1 teaspoon orange zest if using. Let cool to room temperature; sauce will thicken as it cools. Taste and adjust sweetness if needed.
Sandwich Assembly & Grilling
- 6
Prepare turkey
If your slow-roasted turkey is cold, warm 6 ounces of sliced turkey in a skillet over low heat for 2–3 minutes or microwave in a covered dish for 30–45 seconds until warm but not drying out. Season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 7
Assemble sandwich
Lay two slices of bread on your work surface. Spread 1 tablespoon mayonnaise evenly on one slice. If you want extra heat, spread 1 teaspoon of the hot pepper spread on the other slice (optional). On the mayo slice, spoon 2 tablespoons cranberry sauce and spread into a thin layer. Top the cranberry sauce with half a cup (about 1/2 cup) of prepared stuffing, pressing gently to create an even layer. Pile the warmed turkey slices (about 6 ounces) on top of the stuffing. Place the other slice of bread on top, hot-pepper-side down, to form the sandwich.
- 8
Butter and grill
Butter the outside faces of both bread slices with about 1 tablespoon softened butter total (roughly 1/2 tablespoon per side) so they brown evenly. Heat a skillet or griddle over medium heat. Place the sandwich in the pan and press gently with a spatula or a heavy pan. Grill 3–4 minutes per side until bread is golden brown and crisp and filling is heated through. If the bread browns too quickly, lower the heat and cook a little longer so stuffing and turkey fully warm.
- 9
Rest and serve
Remove the sandwich from the skillet and let rest 1 minute. Slice in half on the diagonal and serve immediately. Provide extra cranberry sauce and hot pepper spread at the table for those who want more tang or heat.