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Thanksgiving recipes: Leftover turkey never tasted so good!

Park & Sixth chef and owner Brian Dowling crafted the perfect day-after Thanksgiving sandwich for our readers this year.

If you can’t wait until next Friday to make it yourself, fear not. The sandwich is today’s special at Park & Sixth, 364 Grove St., Jersey City; (201) 918-6072.

The shredded turkey, fresh whipped potatoes, stuffing and cranberry mayo sandwich is served on a brioche bun. This recipe yields four sandwiches.


1 pound thinly sliced turkey breast

3 cups mashed potatoes


2 cups cranberry sauce

1 cup mayonnaise

1 teaspoon orange zest

8 slices cheddar cheese

Romaine or iceberg lettuce

2 tablespoons of mascarpone cheese/cream cheese or heavy cream

5 cloves of garlic, roasted

8 slices of bread, preferably crusty, rustic bread

Extra virgin olive oil



Park & Sixth Cranberry-Mayo: In a food processor, add cranberry sauce, mayo, orange zest and salt & pepper to taste. Pulse until thoroughly blended.

Leftover Mashed Potatoes with a Twist: Preheat oven to 375 degrees. Slice bottom 1/3 of garlic head off & discard. On a sheet pan, place remaining head of garlic, drizzle with olive oil, and sprinkle with salt & pepper. Wrap tightly in aluminum foil pouch. Roast at 350 to 375 degrees for about 35 minutes, until golden brown, soft and fragrant.

Squeeze head of garlic, remove 5 cloves for use.

Reheat mashed potatoes in microwave.

In a food processor, place mashed potatoes, roasted garlic & pulse until blended.

Add mascarpone cheese/cream cheese or heavy cream (whatever is on hand).

Pulse until desired consistency.

Sandwich: Toast bread and spread both sides with cranberry-mayo.

On bottom half bread, add 1 slice of lettuce, layer of stuffing, 4 ounces of turkey, 2 slices of cheddar cheese and a layer of mashed potatoes.

Add top half of bread. Enjoy!