True confession: I’m more interested in the sides during holiday meals than I am the turkey. Dressing (or stuffing as it’s called, depending on which side of the Mason-Dixon line you call home), potatoes, gravy, brussel sprouts, green bean casserole, cranberry salad, cornbread, parker house rolls, biscuits and pie. Kinda makes your mouth water just reading the list, yes?
And for me personally, I’m equally excited when it comes to next day leftovers. We aren’t in to wrestling with the crowds on Black Friday but I have to say, putzing around the house in comfy clothes, sharing conversations with out-of-town family and pulling a Dagwood-like turkey sandwich together is just one of the joys of the holidays we really look forward to.
I’m also going to confess that I’m not a mayo-on-the-sandwich kind of person – I prefer real butter or in this case, hummus. It’s a great swap and rosemary hummus happens to pair quite nicely with turkey – simply add a few thin slices of purple onion, a bit of lettuce and cranberry sauce and ‘winner, winner, we have dinner!’ Or lunch. Or a midnight snack . . . just sayin’ . . .
GLUTEN-FREE TURKEY SANDWICH WITH CRANBERRY SAUCE & ROSEMARY HUMMUS
Makes 1 sandwich
- Any gluten-free sourdough or hearty bread – you can even use hamburger buns
- Rosemary Hummus (we used Sabra brand)
- Bibb or Boston lettuce
- Purple onion, thinly sliced
- Leftover turkey, sliced about ¼-inch thick
- Cranberry Sauce
- Salt/pepper to taste
Spread both pieces of bread with hummus, then layer lettuce, purple onion, turkey, cranberry sauce and another layer of lettuce, salt and pepper; add top piece of bread, hummus side down. Slice and enjoy!