Ever so juicy turkey sandwich

Ever so juicy turkey sandwich

Early November and there’s a buzz in the air about turkey.

The supermarkets want you to order your turkey for Christmas and all I’m thinking is ‘I’d love a turkey sandwich’.

Without roasting a whole bird I set about making a juicy turkey sandwich, but you can still make a lovely turkey sandwich from your Thanksgiving or Christmas leftovers.

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

350 g turkey breast fillet
1 chicken stock cube
50 g sage and onion stuffing, dry
30 g butter
30 g mayonnaise, light
2 tbsp cranberry sauce
4 slices of good bread
salt and pepper


  • Pour boiling water into a medium sauce pan along with the stock cube and turkey, but if the turkey is more than 1 inch thick, use a knife and cut the fillet in half length ways as this will reduce the cooking time.
  • Poach the turkey in the stock until cooked through.  This should take approximately 20 minutes.
  • Pre-heat your grill to it’s highest setting and line a baking sheet with non stick foil.
  • Make up the stuffing according to the manufacturers instructions, arrange on a baking sheet and dot 10g of butter on top before grilling for a few minutes until the edges turn crispy.  When ready, set aside.
  • When the turkey is cooked through, remove the turkey from the pan and put it onto a chopping board.
  • Use 2 forks to shred the turkey into bite sized pieces and put into a bowl along with any juices and the remaining butter.
  • Toss the turkey in the butter and check on the fries and stuffing.
  • Arrange a slice of bread onto your chopping board and spread 1/2 tbsp of cranberry sauce onto the bread, top with turkey and half of the stuffing.
  • Dot another 1/2 tbsp of cranberry sauce along with 1 tbsp of mayonnaise and then top with the remaining bread slice.
  • Serve the sandwich whole or cut it in half.

Recipe Notes

  • I like to use low salt stock cubes.
  • Feel free to use leftover turkey, but add the butter (melted) to the turkey to inject a little moisture.
  • I like to use sourdough bread or another quality bread.
  • Turkey isn’t just for Thanksgiving or Christmas, make this all year round!
  • Serve your sandwich with some lean fries just like my picture!

Nella Foulds
Nella Foulds

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