Stuffy
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Elaine Mical
Recipe by  Elaine Mical

“Ooooooh, is this a tasty way to use-up some of the leftover turkey and dressing.”

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Ingredients

Adjust Servings

Original recipe yields 4 sandwiches

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread mayonnaise on each half of the split hoagie rolls. Layer 1/4 cup turkey, 1/4 cup stuffing, 2 tablespoons gravy, and 2 tablespoons cranberry sauce on each of the four hoagie halves. Top each sandwich with the remaining 4 pieces of bread. Wrap each sandwich in aluminum foil and place in the oven for 15 minutes or until the sandwiches are heated through.

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Reviews (17)

Rate This Recipe
Sarah Jo
22

Sarah Jo

Who dosen't make a leftover turkey sandwich at least once? Even better with regular bread, minus the mayo, and using an extra slice in the middle soaked in gravy on both sides? (The Moistmaker!) NOTE: This holds up better when you toast the bread.

ILENEFAITH1
15

ILENEFAITH1

We just LOVE these sandwiches, infact packed ours to carry home from our childrens home yesterday. It was great not to cook when we got home. Just warmed some squash soup that my daughter prepared...and wala dinner! What I typically do is combine equal parts of whole cranberry sauce and mayonaise (or to taste) and keep it in the fridge for most of our coldcut sandwich~YUMMY!! Hope you had a YUMMY Thanksgivingm with many things to be thankful for...we did...life, good health and certainly our family! (our pets too!)

MrsPestana
11

MrsPestana

We already do this with our turkey the next day after thanksgiving. The recipe does not call for mashed potatoes but the picture had it so we add some. Next time will just stick to our usual of turkey, gravy, stuffing and maybe add cranberry sauce. Just microwaved everything to save on energy.

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 536 cal
  • 27%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 64.2 g
  • 21%
  • Protein
  • 19 g
  • 38%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

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