THE CHRISTMAS SANDWICH

Ingredients

Cranberry Ketchup
250g cranberry sauce
100ml cabernet sauvignon vinegar
pinch of cinnamon
pinch of nutmeg
pinch of ginger

Bread Sauce
50g unsalted butter
1 garlic clove, peeled and crushed
150 g sourdough breadcrumbs
200-300ml fresh chicken stock
50g double cream
50g full fat milk

Turkey Gravy (makes about 1lt)
125g White Spanish onion, finely chopped
125g Carrots, finely chopped
75g Celery, finely chopped
12g Garlic, finely chopped
125ml Rapeseed Oil
1 Bay leaf
2 tsp thyme
12g English mustard
20g Plain flour
1lt fresh chicken stock
500ml fresh beef stock
50g diced cold butter
500g turkey bones
Salt and pepper mix to taste

The Christmas Sandwich
160g left over white and dark turkey meat
40g left over stuffing ends
2 Brioche Buns
Chicken stock
2 rashers of crispy bacon
2 Brussel top leaves seasoned with truffle paste
2 tbs bread sauce
40g butter
2 tbs cranberry ketchup

Directions

Cranberry Ketchup
Cook the ingredients together and then pass through a sieve

Bread Sauce
Use leftovers or if cooking from scratch, using the ingredients opposite:

1. Melt half the butter in a pan.
2. Add the crushed garlic to the pan and cook for a few minutes.
3. Add the remaining ingredients and stir to bring together.
4. Remove from heat and push through a sieve to make smooth.
5. Add more chicken stock as needed for correct consistency and season with lemon juice salt and pepper to taste.

Turkey Gravy
Use leftovers and not essential for the sandwich but if wanting to cook from scratch, using the ingredients opposite:

1. Fry the finely chopped veg and herbs in oil for about 15-20 min, until the vegetables start to brown
2. Stir in the flour, pour both stocks in and add chopped down roasted turkey bones, then simmer for 1 hour, strain and reserve.
3. When needed, season with vermouth wine vinegar, salt and pepper and diced cold butter and reduce a little more as required

The Christmas Sandwich

1. Warm your sliced turkey meat and stuffing with a little drizzle of chicken stock and bake in a 180c oven, when hot season with salt and pepper
2. Toast the buns and spread the bases with Cranberry Ketchup and spread the tops with warm bread sauce
3. Warm your sprout leaves in butter and season with truffle paste and salt and pepper and place on the bottom bun
4. Place the meat, stuffing and crispy bacon on top of that for each sandwich
5. Serve with the turkey gravy (if using)