Matthew Systema, Chef
Griggstown Quail Farm & Market, Princeton

Thanksgiving is our farm and market’s time to shine. We raise, nurture and process our free-range Thanksgiving birds right here on the farm, and prepare all the trimmings for the meal. We created this recipe as a way to enjoy and re-create the fabulous flavors of this special meal the day after. Building the sandwiches on flatbread offers traditional bread stuffing center stage.

Whole-wheat lavash wrap flatbread, cut into 12" x 12" squares;
or 12"-round flour tortilla bread
Generous 1/2 cup cranberry relish
1/4 cup mayonnaise
Large bunch fresh arugula, spinach or watercress
Lots of thinly sliced leftover Thanksgiving Day turkey
Traditional bread stuffing
Fresh turkey gravy

In a small bowl, stir together the cranberry relish and mayonnaise to make a spread for the sandwiches. Spread 2 tablespoons of the cranberry mayonnaise on each flatbread. Arrange a thin layer of the arugula or other salad green in the center. Top the arugula with severalslices of roast turkey. Meanwhile, gently warm the stuffing and gravy in a small saucepan or in the microwave. Taste and reseason each as necessary. Top the turkey with a 1"-thick layer of the stuffing and spoon about 2 tablespoons of gravy on top. Fold in the short sides of flatbread, then roll up like a burrito enclosing the filling completely.

Repeat this process for each sandwich. Cut wrap in half crosswise at an angle and serve.

griggstownquailfarm.com