« Back

Roast turkey & crispy fried sprouts

Lunch

Rate Add to favourites

This recipe has been added to your favourites

This recipe has already been added to your favourites

Cookies have to be enabled to store favourites.

5 mins
(2)
Duration
Difficulty
2 Rating
Print Suggest

This recipe has been added to your favourites

This recipe has already been added to your favourites

Cookies have to be enabled to store favourites.

Method

Preparation time: 10 mins
Cooking time: 5 mins

Complete with gravy-soaked bread and crispy sprouts, this leftover turkey sandwich will make a brunch or lunch just as tasty as the roast dinner itself.

1. Fry 75g finely sliced sprouts and 1 finely sliced garlic clove in 2 tsp oil for 5 minutes until crispy and golden.

2. Mix 2 tbsp cranberry sauce with 2 tbsp mayonnaise and some seasoning.

3. Toast 4 slices of white seeded bread and dip 2 more slices in 100ml of warm leftover gravy.

4. Spread the mayo over the 4 slices of toast then layer up the sandwiches with 150g leftover cooked turkey, the gravy-soaked bread in the middle, 150g smashed leftover roast root veg and the crispy sprouts.