ROASTED TURKEY & CRANBERRY-PECAN SANDWICH• a whiskwell™ table recipe •
Roasted Turkey Elements
2 boneless turkey thighs
2 tablespoons Whiskwell™ Texas Pecan Oil
Salt and freshly cracked black pepper
1 small garlic clove, smashed
1 sprig of rosemary (optional)
Fresh spinach leaves
Creamy goat cheese or brie (optional, but excellent)
Rustic bread, lightly toasted (sourdough or multigrain work beautifully)
Cranberry-Pecan Spread Elements
1 bag (12 oz) fresh cranberries
1 cup granulated sugar
1 cup water
½ cup chopped pecans (lightly toasted if you like)
Directions
Pat the turkey thighs dry and season both sides with salt and pepper.
In a skillet over medium heat, warm Whiskwell™ Texas Pecan Oil with the smashed garlic and rosemary, letting the aromatics infuse the oil for about a minute.
Add the turkey thighs and cook until golden brown on each side and cooked through, about 6–8 minutes per side depending on thickness. Let rest for 5 minutes, then slice thinly across the grain.
In a saucepan, combine the cranberries, sugar, and water. Bring to a boil, then reduce to a simmer and cook until the cranberries burst and the mixture thickens, about 10–12 minutes.
Stir in the chopped pecans and let the spread cool slightly. It will continue to thicken as it cools.
To assemble the sandwich, spread a generous layer of the cranberry-pecan mixture on one slice of toasted bread.
Layer with fresh spinach, slices of the sautéed turkey, and if using, a thin layer of goat cheese or brie on the other slice of bread.
Close the sandwich, press gently, and slice in half to serve.
