Hot Turkey Sandwich Recipe

Prepare giblet stock

Rinse giblets and neck, then place them in a medium saucepan with the turkey wings. Cover with 3 cups cold water (or replace some with stock for stronger flavor). Bring to a gentle simmer over medium heat, skimming any foam that rises. Reduce heat to low, partially cover, and simmer gently for 45 minutes to 1 hour until flavors concentrate. Strain stock into a bowl and reserve giblets/wings. Remove meat from giblets (discard gristle) and finely chop; reserve. Measure 2 1/2 to 3 cups of the strained stock for the gravy.

Sauté aromatics

In a medium saucepan or skillet, melt 3 tablespoons butter over medium heat. Add the finely chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the chopped cooked giblet meat and cook 1–2 minutes to warm through.

Make roux and assemble gravy

Sprinkle 4 tablespoons flour over the softened aromatics and cook, stirring constantly, for 1–2 minutes to eliminate raw flour taste without letting it brown too much. Gradually whisk in 2 1/2 to 3 cups reserved giblet stock (start with 2 1/2 cups and add more if needed) until smooth. Bring the mixture to a gentle simmer and let thicken for 3–5 minutes, whisking to avoid lumps.

Finish and season

Stir in 1/2 cup heavy cream, 2 tablespoons chopped fresh sage (or 1 teaspoon dried), 1 teaspoon fresh thyme leaves, and 1 teaspoon soy sauce or Worcestershire. Simmer gently 2–3 minutes to marry flavors. Taste and adjust seasoning with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If gravy is too thin, whisk a slurry of 2 tablespoons cold water and 1 tablespoon flour (or cornstarch) and stir in, simmering 1–2 minutes until thickened to desired consistency. Keep warm on low while you prepare the sandwiches.

Prepare turkey and bread: If turkey is cold, gently reheat slices in a covered skillet over low heat with a tablespoon of water for 2–3 minutes, or microwave briefly (30–45 seconds) until warm. Season the turkey lightly with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and toss to distribute.

Toast bread: Butter one side of each bread slice with the 2 tablespoons unsalted butter. Heat a large skillet or griddle over medium heat. Place buttered-side down and toast until golden, about 1–2 minutes per side. Alternatively, toast under a broiler, watching carefully so it does not burn.

Assemble sandwiches: Place equal portions of warm turkey (about 1/2 cup per sandwich) onto four toasted bread slices (or build two layers for a double-decker). Spoon a generous ladle (about 1/3 to 1/2 cup) of the sage giblet gravy over the turkey on each sandwich so the meat is nicely coated. Top with remaining bread slices. If desired, return sandwiches to the skillet, cover, and cook 1–2 minutes per side to warm through and help gravy soak in slightly.

Serve: Transfer sandwiches to plates, spoon additional gravy over each sandwich to serve (about 2–4 tablespoons more per sandwich). Garnish with chopped fresh parsley and serve cranberry relish on the side if using. Enjoy hot.