Thanksgiving Sandwich

Cranberry Onion Relish

1. Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered.
2. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes.
3. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

Herb Mayo

1. Place egg yolks in a food processor. To avoid using raw eggs, substitute yolks from pasteurized eggs.
2. Add mustard and lemon juice. Pulse ingredients until well combined.
3. With the motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
4. Refrigerate in an airtight container, up to 1 week.

Cornbread Stuffing

1. Make the herb butter. Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
2. Make the stuffing. Melt ½ cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
3. Preheat the oven to 375ºF. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and ¾ teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-inch by 13-inch baking dish. Cover with foil and bake for 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

Sandwich

1. Top toasted buttermilk biscuit with Herbed Mayo spread.
2. Layer on slices of Off the Bone Turkey Breast, cranberry onion relish and cornbread stuffing.
3. Enjoy!