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Recipe: Fusion Grill's 'Day After Thanksgiving Sandwich'
Posted Monday, November 21, 2005 - 11:09 pm

IAN CURCIO/Staff

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Ingredients

For cornbread and chorizo sausage dressing:

12 cups cornbread (about 3 pounds)

12 ounces cooked chorizo sausage

2 cups diced onion

2 cups diced celery

4 cups chicken stock

2 tablespoon sage

2 teaspoon black pepper

2 tablespoon butter

For sandwich:

2 slices of thick honey wheat berry bread (a hearty bread or bun is required to support this sandwich)

A few generous slices of turkey

Cornbread dressing

Cranberry sauce

Mayonnaise

Lettuce

Tomato slices

Instructions

1. Break up cornbread into a large mixing bowl.

2. Process the chorizo sausage in a food processor or chop by hand into small pieces and add to cornbread.

3. Sauté celery and onion in butter until soft, add to cornbread mixture with remaining ingredients.

4. Mix well and gently press into baking pan.

5. Bake in preheated 350 degree oven for about 30 minutes or until golden brown.

6. Assemble sandwich.

Makes 12 servings.

Recipe provided by Chef Michael Burnham of the Fusion Grill.

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