TURKEY STUFFING SANDWICH RECIPE RECIPES

Steps:

• Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
• Mix the ingredients with your hands until a rough dough is formed.
• Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.
• Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
• Tip the dough out onto a very lightly floured surface.
• Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
• Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
• Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
• Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
• Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
• Preheat the oven to 200C/400F/Gas 6.
• When the buns are ready, put them in the oven and bake for 15-20 minutes.
• After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
• When ready to eat, pull the buns apart to reveal the soft edges.

Steps:

• Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
• In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
• In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
• Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.