So I know we are far far from Thanksgiving. But that is when my baby is due and that was on my mind when I was cleaning out my freezer and saw a huge bag of cranberries. In Massachusetts we are known for our cranberries and can pretty much acquire them year round. So I decided to make some cranberry sauce and that way I could cook down the cranberries and get them out of the freezer. I added 1 cup of sugar for every 12 ounces and then a splash of water. Nothing fancy. As I was cooking them I realized I also had stuffing leftover and thought…. THANKSGIVING SANDWICH!
When I was a kid, my father never ever ate leftovers. He hated leftovers. I did not, I figured free food and dragged them back to college as I got older. However, my Dad was always okay with Thanksgiving dinner leftovers in which we made leftover thanksgiving food sandwiches. Turkey, gravy, cranberry sauce, stuffing, potatoes, whatever you had and boom it went into a big open sandwich. So when I realized I had ingredients I thought if I make a chicken salad with Beyond Meat I will have one heck of a Thanksgiving Sandwich! So I did and my husband ate two of these sandwiches so you know they are good! Enjoy!
Chicken-less Salad Ingredients:
1 container of Beyond Meat Lightly Seasoned Strips (diced)
1/4 cup Just Mayo
Seasoned Salt (to Taste)
Cranberry Sauce Ingredients:
12oz cranberries fresh
Splash of water
1 box Stove Top Stuffing (savory not chicken or turkey)
Water (per instructions)
Earth Balance Original (per instructions)
-Sliced Sandwich Bread
Make stuffing in microwave (3mins)
Cranberry sauce: Combine all ingredients in a pot over medium heat until well combined and the cranberries pop and sugar dissolves. Continue mixing until sauce becomes less whole cranberry and more jellied. Take off heat and cool.
Chickenless Salad: Dice Beyond Meat strips and then toss with mayo and seasoned salt.
Top bread with cranberry sauce, chicken salad, and stuffing. Enjoy!
Food is Love. The Hippie Gypsy.