-
Prep time
10 minutes
-
Cook time
20 minutes
-
Serves
4
Author Notes
Sandwiched between two slices of bread made from stuffing is gravy-soaked chicken, a cranberry-mustard sauce, and a surprise kick. This is a perfect use for leftovers, or just as delicious made from scratch! If you have Thanksgiving leftovers, you could definitely use turkey. —Dan Carberg
Ingredients
-
1 packet
stuffing mix (6 oz)
-
1
large egg
-
2 tablespoons
unsalted butter
-
1 cup
gravy
-
2 cups
pieces of rotisserie of leftover chicken
-
1/2 cup
cranberry sauce
-
1 tablespoon
Dijon mustard
-
1 tablespoon
mayonaise
-
2 tablespoons
Diced jalapenos
-
1 bunch
Fresh greens
Directions
-
Prepare stuffing according to box instructions and mix in beaten egg. Take a small handful of stuffing and press down, forming it into a circle, about 4" and 1/8" thick.
-
Heat butter in large skillet, on medium heat, and add 4 of the patties to the pan. Cook for about 5 minutes on one side, and then flip, cooking for another 3 minutes, until both sides are browned. Set aside. Repeat with the remaining 4 patties.
-
Heat gravy in medium skillet and add the chicken. Turn heat to low.
-
Combine cranberry sauce, mustard, and mayo.
-
One each patty, add chicken, then the cranberry mixture, diced jalapenos, and lettuce. Top with one of the patties.
See what other Food52ers are saying.