|75 g g||Brussels sprouts Brussels sprout|
|2 tsp tsp||oil oil|
|2 tbsp tbsp||cranberry sauce cranberry sauce|
|2 tbsp tbsp||mayonnaise mayonnaise|
|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
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.