Thanksgiving Leftovers Turkey Po’ Boy

This po’ boy is inspired by the one that draws lines around the block every November at Parkway Bakery and Tavern in New Orleans. The leftover stuffing, turkey and gravy should be heated before you begin assembling your sandwich. Look for French bread that has a thin, crispy exterior and a light, fluffy interior. If your bread is dense, pull out some of the soft interior and lightly toast it until crisp. Grab a napkin. This is a messy sandwich. The turkey, stuffing, gravy and cranberry sauce can all be made up to 3 days ahead.

Makes 2 servings (two 6-inch po’ boys)

1 cup cornbread dressing 1 cup turkey brown gravy, divided, plus more as needed 7 ounces cooked roast turkey, light and/or dark meat, sliced or shredded 1 (12-inch) loaf French bread cup whole berry cranberry sauce

3⁄4

Position a rack in the middle of the oven and preheat to 350 degrees. Place the dressing in a small ovenproof pan and transfer to the oven for about 10 minutes or until warmed through.

In a medium saucepan over medium heat, add half the gravy and the turkey and toss together so the meat is heated through, about 5 minutes.

Halve the bread lengthwise down the center and place on a large, rimmed baking sheet. Transfer to the oven for about 3 minutes, or until just crisp.

On one side of the bread, spoon on the stuffing and spread it edge to edge. Top with the turkey and spoon the cranberry sauce on top of the meat. Then, generously ladle more gravy over the sandwich. Cover with the other side of the bread. If working with a 12-inch loaf, slice the sandwich in half with a sharp, serrated knife and serve.

Adapted by recipes editor Ann Maloney from the po’ boy at Parkway Bakery & Tavern in New Orleans.