Grilled Turkey & Cranberry with Brie Sandwich

Directions

1. To make the Cranberry-Orange Relish, combine the sugar, orange juice and water in a Lodge 8” cast iron skillet. Bring to a boil. Add the cranberries and cinnamon stick and simmer until the berries begin to burst and break down, about 5-10 minutes. Add the orange liquor, zest, segments and vinegar. Simmer another 2-5 minutes, until mixture is thickened. Remove from the heat. Remove and discard the cinnamon stick. Transfer to a bowl and chill.

2. To make the gravy, melt the butter in the Lodge 8” cast iron skillet, over medium heat. Add the flour and whisk constantly until lightly toasted and fragrant. Slowly whisk in the turkey stock/drippings. Season with black pepper and salt, as needed.

3. Preheat your Yoder Smokers YS640 pellet grill to 350°F, set up for direct and indirect grilling, with a Yoder Smokers Cast Iron Griddle in place on the firebox side of the grill.

4. Assemble the sandwich. You’ll need 3 slices of bread. Spread the first slice with mayonnaise. Top with a layer of savory sausage stuffing. Top that with warmed leftover dark meat. Take the second slice of bread and dunk it in the gravy. Place the gravy soaked slice of bread over the dark meat. Top the moist maker with warmed leftover white turkey meat. Then, the cranberry-orange relish, and finally the last slice of bread, spread with creamy brie cheese.

5. Place a couple of tablespoons of butter on the hot Yoder Smokers Cast Iron Griddle to melt. Toast the sandwich on both sides until browned.