Recipe for Gobbler Sandwich With Stuffing, Gravy and Cranberry Sauce

Our Dinner and a Movie series features nostalgic essays on some of our favorite films from the ’80s and ’90s paired with recipes inspired from movie moments. Don’t miss our essay on When Harry Met Sally.

For a sandwich that will make you as ecstatic — well, one hopes, at least — as Sally Albright (will you have what she’s having?), try repurposing holiday leftovers into a so-called Gobbler. You can use what you have hanging around for this sandwich, or you can use these recipes to make your own cranberry sauce, stuffing, gravy and roast chicken breasts as a substitute for turkey.

Also try these inspired recipes:

• Pear Galette 
  
• Cranberry Aperol Spritz

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Gobbler Sandwich

Serving: 1 sandwich

• 1 large potato bun  
• ½ tablespoon mayonnaise
• ½ tablespoon Dijon mustard
• 3 ounces roast or grilled chicken breast, sliced
• ¼ cup prepared stuffing
• 2 tablespoons cranberry sauce
• 2 tablespoons prepared gravy

Lightly toast the bun in a conventional toaster or toaster oven. Spread the mayonnaise on the bottom slice of the bun and the mustard on the top slice. Begin to layer the sandwich, placing the chicken on the bottom, atop the mayonnaise, and the cranberry sauce on the top, on the mustard side. Top the chicken with the stuffing and spoon gravy over the stuffing. Combine both halves of the sandwich, pressing the cranberry sauce into the stuffing and gravy side. Don’t worry if some spills over in the process — it’s meant to be overstuffed.

Chicken

Serves 4

• 1 tablespoon poultry seasoning
• 1 teaspoon Kosher salt
• ½ teaspoon fresh ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 package of 4 boneless, skinless chicken breasts

Preheat oven to 400 F. In a large bowl, combine the poultry seasoning, salt, pepper and olive oil. Add chicken and coat completely. Set aside for 15 to 20 minutes. Place the chicken on a baking sheet on the center rack of the oven and cook for 20 minutes, or until thermometer reads 150 F. Transfer the chicken breasts to a cutting board and allow them to rest for a minimum of 15 minutes, or until the temperature has risen to 165 F. Slice on the bias and serve as directed.

Stuffing

Serves 8

• 1 loaf stale bread cut into cubes or torn into bite-sized pieces
• 3 tablespoons salted butter
• 4 cups celery, leaves and stalks, rough-chopped
• 4 cups white onion, chopped
• 2 tablespoons poultry seasoning
• 3 cups chicken stock
• ¼ cup oatmeal
• Nonstick cooking spray
• Salt, to taste

Set oven to 350 F. Lay the bread out in an even layer on a sheet tray and toast for five to 10 minutes, or until just brown. Remove and adjust oven to 375 F. Prepare a large and deep casserole dish, spraying it with nonstick spray. Set aside.