Fricassee Leftover Turkey Sandwiches
Prep time
Cook time
Total time
Serves: 6 to 8
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups shredded leftover turkey
  • 1 cup corn
  • ⅓ cup sliced green olives (optional)
  • ⅔ cups tomato sauce
  • 6 ounces cream cheese
  • ½ cup heavy cream
  • Salt and freshly ground pepper to taste
  • ⅓ cup chopped parsley
  • 16 Pepperidge Farm Stone Baked Artisan Rolls, baked according to package instructions
  • 16 slices of smoked gouda (or cheese of your preference)
  1. Pre heat oven to 400F degrees.
  2. In a large skillet, over medium heat, heat the olive oil and sauté the onions and garlic until fragrant and translucent.
  3. Add the shredded turkey, corn, olives (if using) and tomato sauce, and stir to combine.
  4. Stir in the cream cheese and heavy cream and cook until creamy and thickened, about 5 minutes. (The mixture will continue to thicken when it cools to room temperature.)
  5. Season with salt and pepper, add the chopped parsley and remove from heat to cool to room temperature.
  6. While the turkey mixture is cooling, cut off a bit (about ¼ inches) of one of the extremities of each roll and discard. Using your fingers, pull out the interior crumb to make room for the filling.
  7. Once the filling has cooled and thickened, you can start filling the sandwiches. Start with carefully inserting the slice of cheese and then spoon the turkey mixture inside, making sure to really pack it with all that creamy turkey goodness.
  8. Transfer the sandwiches to a baking sheet and pop them in the oven for about 10 minutes, or until they are bubbling and the cheese has melted.
  9. Serve immediately, garnishing with chopped parsley if desired.
Recipe by Olivia's Cuisine at