An open-faced hot sandwich with turkey, ground beef, gravy, mashed potatoes with bacon and warm apple-cranberry sauce

Ingredients:

Mashed potatoes

• 900 g of new potatoes
• 1/2 cup sour cream
• 2 tbsp (30 g) butter
• 3 strips bacon, microwaved well and chopped
• Salt and pepper

Warm Apple Cranberry Sauce

• 1 cup of prepared apple sauce
• 400 g cranberry sauce with whole berries

Stuffing for stuffing

• 450 g of maple syrup sausages, casing removed, or ground pork
• 1 tbsp. chicken broth or turkey broth
• 2 slices of whole grain bread
• Butter
• 1 tbsp extra-virgin olive oil, for greasing the pan
• 1 medium onion, chopped
• 2 chopped celery stalks
• 2 tsp poultry seasoning
• Salt and pepper

Turkey with gravy

• 700-900 g of cooked turkey meat: roasted turkey breast or sliced ​​turkey ham
• 2 cups chicken or turkey broth
• 1 teaspoon poultry seasoning
• 2 tbsp (30 g) butter
• 2 tbsp. premium wheat flour
• Salt
• A little coarsely ground black pepper
• 4 slices of whole grain bread
• 2 tablespoons chopped parsley or chives for garnish

Preparation:

1. Place the potatoes in a medium saucepan. Cut larger potatoes in half. Leave smaller potatoes whole.
   
   Cover the potatoes with water and set the lid on high heat. When the water boils, add salt and cook the potatoes, uncovered, for 10-11 minutes, until tender.
2. Place a second shallow saucepan over medium-high heat. Add the applesauce and cranberry sauce. Stir and heat gently for about 10 minutes.
   
   Recipe cranberry-apple sauce.
3. Heat a medium skillet over medium-high heat. Toast 2 slices of whole-grain bread and generously butter them, 1/2 tablespoon per slice. Cut into small cubes and set aside.
4. Pour olive oil into a hot frying pan and add sausage minceFry, breaking up the minced meat into pieces with a wooden spoon or heat-resistant spatula.
   
   Add onion and celery to the pan and season. spices for poultry, add salt and pepper and cook for 5 minutes. Place the bread in the pan and stir.
   
   Dilute the stuffing with chicken broth and stir again. Turn off the heat and cover the pan loosely with foil to keep it warm.
5. Strain the potatoes and return them to the hot pan. Mash with sour cream, butter, and crispy chopped bacon. Season the mashed potatoes with salt and pepper. If they're too thick, thin them with milk or a little broth.
6. Heat a second skillet over medium heat for the turkey and gravy. Melt 2 tablespoons (30 g) of butter in the hot skillet.
   
   Add the flour and cook for 1 minute. Add 2 cups of broth. Add poultry seasoning, a pinch of salt, and some coarse black pepper to the gravy. Let the sauce thicken slightly.
7. Remove the turkey meat from the bones. If you're using pre-cut turkey, remove it from the package and separate the pieces. Place the meat in the gravy.
8. Place a slice of bread on a dinner plate. Using a large ice cream scoop, scoop the filling onto the bread in a mound.
   
   Top with turkey. Serve with mashed potatoes and cranberry sauce. Drizzle gravy over the sandwich and mashed potatoes. Sprinkle with chopped parsley or chives and serve.