A nice alternative to the always popular hot turkey-with-gravy sandwich.
Sliced leftover turkey
To make cranberry sauce: In a saucepan, bring 12 oz fresh cranberries, juice and zest from 1 orange plus enough water to equal 1 cup of liquid, and 1 cup of sugar to a boil. Reduce the heat to a high simmer and cook, stirring frequently, until all of your cranberries have popped and your sauce has started to thicken, about ten minutes. Remove from heat and pour into your serving dish. The sauce will continue to thicken as it cools.
To make coleslaw (a staple on my family’s Thanksgiving table): shred ½ a head of green cabbage, grate a carrot, small dice a half of a green pepper, thinly slice 3 scallions. Dressing: ¼ cup mayonnaise, juice of 1 lemon, ½ tsp dill, salt & pepper to taste, mixed well. Toss everything with the dressing.
Bread of your choice. I like lightly toasted sourdough.
Salt and freshly ground pepper to taste
Pile your ingredients on your bread and enjoy!