Ingredients
- 3 store bought corn muffins crumbled or diced
- 1 tbsp extra-virgin olive oil
- 3 tbsp butter
- 1 apple chopped mcintosh, honey crisp or gala
- 1 small onion finely chopped
- 2 ribs celery from the heart with leafy tops chopped
- Salt and Pepper
- Small handful flat-leaf parsley finely chopped
- 2 tsp poultry seasoning
- few springs of thyme finely chopped
- 1-1 1/2 cups chicken stock
- 1 cup whole-berry cranberry sauce
- 1/2 cup vegan or regular mayo
- 4 crusty hoagie or ciabatta rolls split
- 1 1/2 lbs fresh thick sliced roast turkey
- 1 lb sliced sharp white cheddar cheese
- Thinly sliced red onion and sliced cornichons for topping
Instructions
- Position a rack in the middle of the oven and preheat the broiler.
- Brown the corn muffin pieces on a baking sheet, tossing once, for about 5 minutes.
- In a large skillet, heat the olive oil, 1 turn of the pan, over medium-high heat; melt in the butter.
- Add the apple, onion, and celery; season with salt and pepper. Cook until crisp-tender, about 5 minutes.
- Add the muffin pieces, parsley, poultry seasoning and thyme. Moisten with the chicken stock to your liking, 1 to 1 1/2 cups. Turn off the heat.
- Mix the cranberry sauce with the mayo and slather it on roll tops.
- Assemble the sandwiches on the roll bottoms with cornbread stuffing, sliced turkey and cheese.
- Broil to melt the cheese.
- Top with the onion, cornichons and roll tops.