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"This is serious comfort food," says Rach, "and it's good for four seasons. Back in the day, when I was a kid and working at Ho Jo's (Howard Johnson's), one of the most popular things on the menu was the good ole hot turkey sandwich." Toasted bread, classic stuffing and sliced turkey doused with piping hot gravy and a sprinkle of chopped parsley—what's not to love? Enjoy it in front of the tv on game day or anytime of the year! 

For more great game day options, check out Rachael's Deep Dish Stuffed Potatoes with Brisket and Jeffrey Eisner's Instant Pot Buffalo Chicken Chili.


For the Turkey:
  • 6 tablespoons butter, softened
  • 4 cloves garlic, grated or pasted
  • 1 boneless, full turkey breast
  • 8-10 leaves of sage
  • Non-aerosol cooking oil spray
  • Salt and pepper
For the Stuffing: 
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 crisp apple, chopped
  • 1 rib celery with leafy tops, chopped
  • 1 large onion, chopped
  • Salt and pepper
  • 1 pound sweet sausage or breakfast sausage
  • 4 cups cornbread stuffing (Rach likes Pepperidge Farm)
  • 1 tablespoon poultry seasoning
  • About 3 cups chicken stock or brodo
For the Gravy and to Serve:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 teaspoons coarse black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 quart turkey stock or chicken stock
  • ¼ to 1/3 cup cream or half-and-half
  • 2 tablespoons Dijon mustard
  • 4 slices white or whole wheat bread, toasted
  • Chopped parsley


Serves: 4, with leftovers


Preheat oven to 325°F. 

For the turkey, mix butter and garlic and loosen skin of turkey. Spread under skin, then arrange the sage leaves under the skin as well. Spray the turkey with oil and season the skin with salt and pepper.   

Roast the turkey about 15 minutes per pound to 160°F. Remove from oven and let stand 20 minutes, then halve and slice.

Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle

Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle

Rachael Ray

While turkey rests, make the stuffing. Heat oil and butter in large skillet and cook apple, celery and onion with salt and pepper until softened, 8 to 10 minutes.  Add sausage and brown and crumble.  Add cornbread, season with poultry seasoning and moisten the stuffing with broth.   

For the gravy, melt butter over medium heat in saucepot, then whisk in flour and season with pepper. Whisk in Worcestershire and then stock and thicken. Add cream and mustard and remove from heat.   

Cut toast into triangles, top with stuffing, sliced turkey, gravy and parsley.