Turkey smoked on the Big Green Egg1, homemade stuffing 2, mashed potatoes 3, and rustic loaf 4, grilled in cast iron with heated hamburger/panini press.

photo of thanksgiving leftover sandwich


  1. Clean and brine turkey overnight. Rinse off and pat dry, then rub with mild seasnoning (as usual, I get my brine and rub from Costco). Inject if desired. For best results spatchcock (requires a good sharp scissors). Stabilize grill around 375°F, fill drip pan with one or some of: water, broth, onion, celery. Smoke 3-4 hours until breast reads 165°F. ↩︎

  2. Cube wheat bread (not homemade), dry overnight; soak with chicken broth, add seasoning (poulty seasoning, sage), onion, celery. Back 375°F for 45-60 min. ↩︎

  3. Soften cream cheese and butter at room temperature. Cube potatoes, boil until soft; mash with cream cheese, buffer, salt, and pepper. Finely diice onion and mix in just before serving. ↩︎

  4. Mix 400g flour, 300g warm water, 1/2 T yeast, 1/2T salt. Let rise 4-6 hours, punching down and kneading 1-2 times. Can refrigerate up to a week, or use immediately. Form into loaf or boule, bake 45 min at 450°F. ↩︎

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