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1
Work on the potatoes: cut larger potatoes in half, leave smaller ones whole.
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2
Place potatoes in a medium pot; cover with water and place over high heat with lid on pan.
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3
When water boils, add salt; cook potatoes with lid off 10-11 minutes until tender.
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4
To make the apple sauce: place a second medium pot over low heat; add applesauce and cranberry sauce; stir to combine and gently heat through, 10 minutes.
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5
To make the stuffing: toast bread and butter heavily (1/2 tablespoon per slice); chop into small cubes and reserve.
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6
Put a medium skillet over medium-high heat; when hot, add olive oil and sausage; brown and crumble sausage with a wooden spoon; add in onions and celery; season with poultry seasoning, salt, and pepper; cook 5 minutes.
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7
Add in bread and stir to combine; dampen the stuffing with chicken broth and turn to combine.
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8
Turn off heat and cover pan loosely with foil.
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9
Back to the potatoes: drain cooked potatoes and return to hot pot; smash with sour cream, butter, and bacon; season with salt and pepper (if they are too thick, thin them out with a splash of milk or broth).
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10
Make the gravy: preheat a medium skillet over medium heat; add in 2 tablespoons butter and let it melt; whisk in flour; cook 1 minute.
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11
Whisk in 2 cups broth; add a pinch of salt and pepper; allow gravy to thicken slightly.
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12
Cut rotisserie meat away from the bones of turkey breast; if you are using deli turkey, remove from packaging and separate slices.
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13
Set turkey in gravy and turn to coat.
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14
Assemble sammies: place a bread slice on each dinner plate.
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15
Top with a slice of turkey; use a large ice cream scoop to place a mound of stuffing on the turkey.
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16
Place another turkey slice on top of stuffing.
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17
Serve the smashed potatoes and cranberry sauce on the side.
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18
Spoon hot extra gravy over potatoes and turkey sandwiches.
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19
Sprinkle plates with chopped parsley and serve.
