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Thanksgiving Po'boy

Greg Dupree
Active
15 Minutes
Total
15 Minutes

Yield

Serves 6 (serving size: 1 sandwich)

The classic New Orleans Po’boy gets a tasty holiday spin. We packed this sandwich full of our favorite thanksgiving leftovers—from the turkey to the cranberry sauce and dressing, and, of course, we can’t leave out the gravy. You’ll be transported back to the big feast with the very first bite. As with all Po’boys, it’s imperative to make sure your bread is on point. This recipe calls for French bread loaves. We love their crusty exterior and find they make the perfect vessel for this hearty sandwich. Warm them in the oven before packing them with these delicious seasonal ingredients. Use your favorite store-bought cranberry sauce or choose one from our collection of easy cranberry sauce recipes. Use whatever leftover turkey gravy you have on hand or opt for this super-flavorful Turkey Gravy. If you’re not a fan of any of the ingredients we call for in this recipe, just leave them off. The beauty of this Po’boy is its ability to be packed with whatever delicious ingredients you’re craving.

Ingredients

  • 2 (8-oz.) French bread loaves, warmed
  • 3 tablespoons mayonnaise
  • 3 tablespoons creole mustard
  • 9 ounces roast turkey, shredded
  • 1/2 cup Turkey Gravy
  • 1 1/2 cups cornbread dressing
  • 3/4 cup cranberry sauce, divided

How to Make

  • Cut each bread loaf lengthwise down the center, cutting almost but not quite all the way through the bread; cut each loaf crosswise into thirds. Stir together mayonnaise and mustard in a small bowl. Spread cut sides of bread evenly with mayonnaise mixture. Toss turkey and gravy together in a medium bowl. Divide turkey, dressing, and cranberry sauce evenly among sandwiches.