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Turkey and Cranberry Cream Cheese Sandwich

Sadly, Thanksgiving is over. The #1 foodie holiday came and went in a flash. But thankfully, these ingredients are still plentiful at the store! I went through several iterations of this recipe, finally settling on the one you see here. Deli turkey breast just doesn’t cut it – it’s watery, slimy and lacks flavor and texture. If you don’t have any leftover turkey, go to Costco and get the “kettle fried turkey breast” in the refrigerated section. Despite the name it’s not actually fried, it’s simply a cooked turkey breast without the bones or skin. Disregard the directions on the label, just cut open the package, pat it dry and slice it. The other key ingredient to this sandwich is cranberry sauce. I tried using dried cranberries but they didn’t add much to the experience and often just fell-off the sandwich. Also, homemade cranberry chutney is the only way to go, but if you must, opt for the whole-berry cranberry sauce in a can. There’s one other ingredient here that brings the whole thing together, read on for details.


4-6 slices roasted turkey breast
1 Tbsp cream cheese
1 Tbsp cranberry chutney or canned whole-berry cranberry sauce*
1 handful fresh spinach
1/4 cup sweet potato casserole
2 slices whole wheat bread
1 tsp honey mustard


1. If using a can of cranberry sauce, dump it into a bowl and add 6 shakes of cinnamon, 2 shakes of nutmeg and 2 shakes of pumpkin pie spice. Mix well. Then mix the 1 Tbsp cranberry sauce and 1 Tbsp of cream cheese together.

2. Cover one slice of bread with honey mustard. Cover the other slice with cranberry cream cheese. Then add the turkey, spinach and sweet potatoes, if using. I prepare it at night for the following day’s lunch and it keeps fine.

Additional Info:

* Cranberry Sauce – I found the store brand to be cheaper and contain less sugar than Ocean Spray (and even less sugar than regular dried cranberries!). Choose whatever is available to you.