While your guests have already gone oodles of Thanksgiving leftovers remain stacked in your fridge. Now what? Don’t let those go to waste! We reached out to the pros and asked P.Allen Smith for a favorite leftover recipe recommendation. P. Allen’s After Thanksgiving Turkey Sandwich with Cranberry Chutney intrigued our taste buds.


  • 12 slices sourdough bread or rolls
  • Cranberry Chutney (recipe follows)
  • Leftover Thanksgiving turkey
  • 4 ounces aged Brie, thinly sliced
  • 1 -2 cups fresh arugula, rinsed and patted dry
  • 12 slices bacon, cooked crisp
  • Butter, at room temperature

Spread one slice of the bread, or one side of a roll, with cranberry chutney and top with sliced turkey. Spread the other slice of bread or the other side of the roll with Brie. Add arugula and two slices of crisp bacon. Heat an iron skilled or griddle over medium-high heat. Butter the outside of the bread or rolls, and grill the sandwiches in the skillet or on the griddle until golden brown on both sides. Serve immediately.

Cranberry Chutney:

Combine the fresh cranberries, finely chopped apple, the wedges of one orange and the juice of the other, golden raisins and chopped yellow onion in one saucepan. Now add the sugar and spices to the pan. Start with the brown sugar and then 1/4 of a teaspoon of each of the following spices: cloves, ginger, allspice and white pepper and then 1/2 a teaspoon of salt. Let this come to a boil, stirring often for about 20 minutes. After the chutney cools, I'll keep it in the refrigerator until I'm ready to serve. When spread on a sourdough roll or bread with roast turkey, the flavor is out of this world.

For more great after Thanksgiving recipes, visit www.PAllenSmith