This is one of the food items I miss the most from Las Vegas. The third on the list to be exact, after In-n-Out and Roberto’s Taco Shop is Capriotti’s. When there used to be one up the street I kept their number programmed into my phone. I love this sandwich so much that I never actually tried anything else on their menu ever. Though they have opened one in my state it’s too far away so here is how you make them.
Buy a good soft hoagie.. or work with what you can find in stores as I have done here.
Open up the bread without cutting all the way through and coat it with mayonnaise, then spread a layer of Cranberry sauce on top of that. then on one side place Leftover stuffing, on the other side place shredded roast turkey.
For me there is no substitute for plain freshly made cranberry sauce and it is incredibly easy to make. I prefer to use Clementines or Mandarin oranges , they sell them by the case this time of year. A splatter guard and/or lid is recommended specifically so you don’t have a ring of tiny red spots around your burner in the end. For straining, the cheesecloth method is a bit messy and cranberry is a pretty strong natural dye. With a wire mesh strainer you can just smoosh it about with a spoon for a while.
12 oz fresh cranberries
1 1/2 cup sugar
1/4 cup fresh squeezed orange juice
1/4 teaspoon orange zest (optional)
In a sauce pan, add all ingredients and mix well. Bring to boil and then reduce to a simmer, stir occasionally until the cranberries begin to break down. (4-5 minutes)
Once all of their skins have split and burst open use a potato masher and smash the cranberries into a sauce for 1-2 minutes more before removing from heat.
If you like the skin in your sauce then you are done, if you like it without lumps use a wire mesh strainer or cheesecloth.
You need a good southern cornbread recipe for this, some cornbread is too sweet to make stuffing with. I like to make mine in a cast iron skillet the day before, crumble it up and let it dry out till the next day, the same with biscuits. Check your broth for salt content before you add salt, to see if this should add any at all, some broth has 1,000 mg of salt in it. Also watch for browning
6 tablespoons unsalted butter, divided(or in my case, dairy free butter)
1 onion, diced
3 ribs celery, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups dried bread, cubed
3 cups dried cornbread, crumbled
2 cups dried biscuits, torn into pieces
1/2 cup celery leaf, chopped
2 tablespoons fresh sage
1/2 tablespoon fresh thyme
1 cup bone broth
1 large egg
Preheat oven to 400 degrees.
In a skillet over medium heat melt 4 tablespoons of butter. Add the onion, celery, salt and pepper. Saute until onions are translucent, stir occasionally (8-10 minutes).
Meanwhile, in a large bowl mix bread, cornbread and biscuit pieces along with the celery leaf, fresh thyme and sage.
In another bowl whisk an egg into the bone broth.
Once onions are translucent add them to the bread mixture. While mixing, slowly incorporate the bone broth.
Transfer stuffing into your baking dish (or turkey), melt the remaining butter and drizzle over the top of the stuffing. Bake for 1 hour at 400 degrees.
This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.
1 pie crust
1 teaspoon almond milk
1 teaspoon sugar
3/4 cup brown sugar
1/4 cup flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 1/2 tablespoons orange zest, I used clementine oranges
3 large apples, peeled and sliced thin
1 cup fresh cranberries
Mix almond milk and sugar in a small dish, set aside.
Spread pie crust into baking dish, do not remove excess dough from edges, set aside.
In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.
Brush the exposed crust with the sugar/almond milk mixture.
Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.
Between these three recipes most of my leftovers are taken care of. They are also conveniently a breakfast, lunch and dinner.
2 cups left over mashed potatoes
1 shallot, finely diced
3/4 cup flour
1 large egg
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup oil for frying
Mix all ingredients in a bowl. Add spoonfulls to heated oil and fry until golden/medium brown on both sides.
Set on paper towels to drain extra oil and let cool slightly.
1 sandwich roll cut in half(not all the way through). Add mayonnaise to both sides.
On one side of the bread add a thin layer of cranberry sauce to the mayonnaise. Add a layer of shredded turkey meat on top of the cranberry then add heaping spoonfuls of stuffing on top of the turkey and spread out(moist sage stuffing works best) fold together and enjoy.
6 pieces pepper bacon, cut into 1 inch pieces
1 tablespoon butter
1 shallot, diced
3 pieces of celery, sliced
1 celeriac root, diced
1 rutabaga, diced
1 parsnip, sliced
2 carrots, sliced
3 potatoes, chopped into bite sized pieces
2 quarts low sodium chicken broth
1/2 cup frozen peas (can be substituted with green beans)
3 sprigs of fresh thyme
1/8 tsp dried thyme
1 bay leaf
1/4 teaspoon dried sage
1 cup leftover turkey meat, shredded into small chunks
salt and pepper to taste
2 tablespoons all purpose flour
1/2 cup milk
1 package biscuit dough
In a 4 qt soup pan add bacon and cook until crisp, set bacon aside and remove all but 1 tbs oil from the pan.
Add butter and shallots to pan and cook for 3-4 minutes. Add celery, celeriac, rutabaga, parsnip, carrots and potatoes and cook over medium-high heat until things begin to brown slightly, 5-8 minutes, stir often.
Add chicken broth, peas, thyme, bay leaf, sage, bacon and turkey meat, reduce heat to a simmer and cook, covered, for about 10 minutes.
Mix the milk and flour together unti well combined and add to soup pot, mix well and remove bay leaf. Taste test for seasoning adjustments.
Open biscuit package and flatten out the biscuits with your fingers by stretching them, cover all areas on the surface with dough. place lid on pan and simmer for 20 minutes.