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Country Thanksgiving on a Bun




Source of Recipe


Internet


List of Ingredients




1 cup Corn Bread-Pecan Stuffing (see recipe below) or your leftover stuffing
12 slices bacon
8 slices sandwich bread
½ cup Sage Mayonnaise (see recipe below)
Lettuce leaves
8-12 oz. sliced cooked turkey
¼ cup Cranberry Sauce (see recipe below)



Recipe



Reheat the Corn Bread-Pecan Stuffing, cook the bacon, and grill or toast the bread. Generously spread each bread slice with about 1 tablespoon of the Sage Mayonnaise. Place a few lettuce leaves on each slice of bread. Assemble each sandwich using ¼ cup stuffing, 2 to 3 ounces turkey, 3 slices bacon, and 1 tablespoon Cranberry Sauce. Makes 4 servings.

Corn Bread-Pecan Stuffing: In a 12-inch skillet, cook ½ pound bacon, chopped, until crisp. With a slotted spoon remove bacon; set aside. To the bacon drippings in the skillet add 1½ cups coarsely chopped celery and 1 cup coarsely chopped onion; cook over medium heat until tender.

In a very large bowl combine bacon, bacon dripping-celery mixture, 4 cups unseasoned corn bread stuffing mix, 12 ounces of pork sausage links (cooked and sliced), ¾ cup cooked diced ham, ½ cup toasted and coarsely chopped pecans, ¼ cup maple syrup, and ¼ cup snipped fresh sage. Add 1 to 1½ cups (or enough to moisten) turkey or chicken stock, tossing lightly. Season with salt and pepper.

Place in a buttered 2-quart casserole dish; cover and bake in a 325° oven for 40 to 45 minutes or until heated through. If you desire a crisp topping, uncover the last 5 minutes of baking. Makes about 7 cups. If leftovers are desired, make a double batch.

Sage Mayonnaise: In a food processor or blender combine ¼ cup refrigerated egg product, 1 tablespoon vinegar, ¼ teaspoon dry mustard, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper. Cover and process or blend for 5 seconds. With the processor or blender running, add 1 cup salad oil in a thin, steady stream. (When necessary, stop and scrape down the sides of the processor bowl or blender container.) Stir in 1 tablespoon snipped fresh sage. Cover and refrigerate for up to 1 week. Makes about 11/3 cups.

For a shortcut, mix 1½ to 3 teaspoons snipped fresh sage into ½ cup of purchased mayonnaise.

Cranberry Sauce: Combine 12 ounces cranberries, 1/3 cup dry white wine, 3 tablespoons maple syrup, and 1½ teaspoons finely shredded orange peel in a medium saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, over medium-high heat about 3 minutes or until cranberries just begin to pop, stirring occasionally. Cool; cover and refrigerate. Makes 2 cups.