16 September 1620 - MAYFLOWER SETS SAIL FOR THE NEW WORLD: With just
over a hundred passengers - some of them religious separatists and some
fortune seekers - the Mayflower begins its voyage from England to the
'new Promised Land.' In November, it will anchor near Plymouth Rock as
cold weather sets in. Even with aid from the local Wampanoag people,
only about half the pilgrims will survive the harsh first winter.

Mayflower was an English ship that transported a group of English
families, known today as the Pilgrims, from England to the New World in
1620. After a grueling 10 weeks at sea, Mayflower, with 102 passengers
and a crew of about 30, reached what is today the United States,
dropping anchor near the tip of Cape Cod, Massachusetts, on November 21
[O.S. November 11], 1620.

Differing from their contemporaries, the Puritans (who sought to reform
and purify the Church of England), the Pilgrims chose to separate
themselves from the Church of England, which forced them to pray in
private. They believed it was beyond redemption due to its resistance to
reform and Roman Catholic past. Starting in 1608, a group of English
families left England for the Netherlands, where they could worship
freely. By 1620, the community determined to cross the Atlantic for
America, which they considered a "new Promised Land", where they would establish Plymouth Colony.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pilgrim's Thanksgiving Leftovers Sandwich
Categories: Poultry, Breads, Sauces
Yield: 4 sandwiches

2 tb Unsalted butter; more to
- grease the pan
4 c Leftover stuffing
1/2 c Mayonnaise
1/2 c Homemade, canned or jarred
- cranberry sauce
1 c Shredded dark-meat turkey
1/2 c Leftover gravy
4 ts Neutral oil
1 cup sliced turkey breast
Salt & fresh ground pepper
8 sl Sandwich bread; toasted if
- desired
2 c Assorted Thanksgiving left
- overs; any combination you
- desire, warmed

Grease an 8" or 9" square baking pan with butter, then
line it with parchment paper, covering the bottom and 2
sides with one sheet, creasing it into the corners to
ensure a snug fit. If the stuffing is cold, warm it in
the microwave for 1 minute or covered in a 350-degree
oven for 15 minutes.

Put the stuffing into the prepared pan and press into an
even layer using an offset spatula or the back of a
spoon. Top with a sheet of parchment and press firmly
with your hands, tightly compacting the stuffing. If you
have a second pan of the same size, use that to pack
down the stuffing. Cover and chill overnight.

THE NEXT DAY, PREPARE YOUR SANDWICH FILLINGS: In a small
bowl, whisk together the mayonnaise and cranberry sauce.
Set aside.

In a small saucepan, combine the shredded dark-meat
turkey and the gravy. Gently heat over medium-low,
stirring occasionally, until warmed through, about 5
minutes.

In a large nonstick skillet or well-seasoned cast-iron
skillet over medium-high, warm the oil until hot and
shimmering. (The stuffing needs to be cooked hot and
fast, or it will stick to the skillet and fall apart.)
Meanwhile, remove the stuffing from the pan by lifting
the parchment overhang, and cut the stuffing into four
squares.

Cook stuffing until browned and crisp on one side,
gently pressing it down using the base of the baking pan
you chilled it in, about 1 minute. Using a flat spatula,
quickly flip each piece of stuffing. Cook the other side
until browned and crisp, about 1 minute. Transfer to a
plate.

In the same skillet, melt the 2 tablespoons butter over
medium-low heat until foamy. Add the sliced turkey
breast, flipping occasionally until warmed through,
about 3 minutes. Season with salt and pepper.

ASSEMBLE THE SANDWICHES: Evenly spread 2 tablespoons of
cranberry mayonnaise on 1 side of each slice of bread.
Divide the buttery sliced turkey over the 4 slices of
bread. Divide half the assorted leftovers on top of the
white meat, then top each with a slab of crisp stuffing.

On top of the crisp stuffing, evenly divide the
gravy-dressed dark meat and the remaining assorted
leftovers. Top with remaining mayo-slathered bread.
Using a sharp serrated knife, cut each sandwich on the
diagonal and serve right away.

By: Sohla El-Waylly

Yield: 4 sandwiches

RECIPE FROM: https://cooking.nytimes.com

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