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1
Preheat a medium skillet over medium high heat.
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2
Place potatoes in a medium pot.
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3
Cut larger potatoes in half.
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4
Leave smaller baby potatoes whole.
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5
Cover potatoes with water and top with a lid.
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6
Place over high heat.
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7
When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
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8
Place a second low pot on the stove top over medium-high heat.
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9
Add apple sauce and canned cranberry sauce.
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10
Stir to combine and gently heat through, about 10 minutes.
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11
Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice.
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12
Chop into small cubes and reserve.
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13
Add extra-virgin olive oil and sausage meat to hot skillet.
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14
Brown and crumble the sausage with a wooden spoon or heat safe spatula.
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15
Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes.
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16
Add bread to the skillet and stir to combine.
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17
Dampen the stuffing with chicken stock and turn to combine.
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18
Turn off heat and cover pan loosely with foil to hold heat.
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19
Preheat a second skillet over medium heat to prepare turkey and gravy.
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20
Drain cooked potatoes and return to hot pot.
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21
Smash with sour cream, butter and crisped, chopped bacon.
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22
Season the smashed potatoes with salt and pepper.
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23
If they are too thick, thin them out with milk or a splash of broth.
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24
Add 2 tablespoons butter to preheated skillet and melt it.
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25
Whisk in flour and cook 1 minute.
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26
Whisk in 2 cups stock or broth.
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27
Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy.
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28
Allow it to thicken slightly.
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29
Cut roasted turkey meat away from the breast bones of rotisserie turkey breast.
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30
If you are using deli turkey, remove from packaging and separate slices.
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31
Set turkey into gravy.
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32
Place a bread slice on dinner plate.
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33
Use a large ice cream scoop to place a mound of stuffing on the bread.
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34
Place turkey on top of stuffing.
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35
Serve smashed potatoes and cranberries on the side.
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36
Spoon the extra gravy over potatoes and turkey sandwiches.
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37
Sprinkle the plates with chopped parsley or chives and serve.
