The Hot Bobbie® Recipe

Combine cranberries, sugar, orange juice, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook until cranberries burst and sauce thickens, about 8–10 minutes.

If using, stir in orange zest, then remove from heat and let cool to room temperature. The sauce will thicken further as it cools.

Melt butter in a skillet over medium heat. Add chopped onion and celery and sauté until soft and translucent, about 4–5 minutes.

Add dried sage, salt, and pepper to the pan and cook for 30 seconds to release the aromatics.

Turn off the heat and add the bread cubes and chopped parsley to the skillet. Toss to combine so the bread soaks up the butter and aromatics.

Gradually add chicken or turkey stock, 1 tablespoon at a time, tossing until the bread is moistened but not soggy (total about 2 tablespoons). Adjust seasoning to taste. Set stuffing aside to cool slightly.

Prep bread and spreadings

Heat a skillet or griddle over medium heat. Lightly butter one side of each bread slice. On the unbuttered sides, spread mayonnaise on one slice and a generous spoonful of cooled cranberry sauce on the other slice.

On the mayo-spread slice, layer the sliced slow-roasted turkey evenly. Spoon a thick layer (about 1/3 cup) of the handmade stuffing over the turkey. Top the stuffing with the cheddar slice.

If you want heat, drizzle hot sauce over the turkey or add pickled jalapeño slices now (to taste).

Close the sandwich with the cranberry-sauced slice, buttered side facing out. Place the sandwich on the hot skillet or griddle and press gently with a spatula or a panini press. Grill 3–4 minutes per side, or until bread is golden brown and cheese is melted. If using a lid, cover briefly to help cheese melt without overbrowning.

Remove the sandwich from the skillet, let rest 1 minute, then slice in half and serve warm.