Roast turkey & crispy fried sprouts

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Ingredients

75 g g Brussels sprouts Brussels sprout
1 garlic garlic
finely sliced
2 tsp tsp oil oil
2 tbsp tbsp cranberry sauce cranberry sauce
2 tbsp tbsp mayonnaise mayonnaise
seasoning seasoning
to taste
6 slices slice white seeded bread white seeded bread
100 ml ml hot leftover gravy hot leftover gravy
150 g g cooked turkey cooked turkey
150 g g smashed leftover roast root veg smashed leftover roast root veg

Roast turkey & crispy fried sprouts

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0:05 min
(3)

Method

Preparation time: 0:10 min

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.