A delicious, 300-calorie Thanksgiving leftover sandwich made with turkey, stuffing, cranberry sauce, and cream cheese!
This post is sponsored by Arla.
Once we hit November, I can practically taste Thanksgiving. I look forward to that feast all year long—the turkey, stuffing, cranberry sauce…all the piiiies! But the very best part about Thanksgiving is that it keeps on giving, in the form of leftovers. Beyond the meal itself, there are so many sandwiches to be made, my friends.
A proper Thanksgiving leftover sandwich is hard to beat. Everyone might have their own, but the essentials are usually the same: turkey + stuffing + cranberry sauce. In the past, I’ve spread mayonnaise on my bread to add creaminess, but at 90 calories per tablespoon, mayo isn’t exactly doing me any favors when the rest of the sandwich ingredients are already pretty calorie-dense (looking at you, stuffing).
This year, I’m going to switch it up and use my other favorite spread—Arla Original cream cheese. You know I can’t get enough of stuff, and it just so happens to be naturally lighter than mayo. The idea came to me after a party I attended not too long ago, where one of the appetizers served was a savory-sweet spread for crackers that combined cream cheese and cranberry sauce. It was rich, creamy, and tart—and yup, absolutely addictive. I had to recreate the flavor combo again, starting with my Thanksgiving leftover sandwich.
I’m so glad I did. Even though I love mayo, using cream cheese here proves to be a richer and creamier choice. The sweetness of the cranberry sauce balances the natural tang of the cream cheese so that all you notice is a smooth, velvety texture. Tablespoon for tablespoon, Arla Original cream cheese is the lighter, better-for-me choice, too. A tablespoon of Arla cream cheese has 40 calories and 3.5 grams of fat, while one tablespoon of regular mayonnaise has 90 calories and 10 grams of fat. And, I know I’ve said it before but it’s worth repeating, Arla is made from only four simple and natural ingredients: cream, milk, cheese culture and salt.
Now, for the rest of the sandwich: I chose to use an english muffin as my base to help keep the portions in check (hey, there’s only so much you can stuff into a muffin!). And at ~130 calories, one english muffin is certainly lower in calories than 2 slices of bread. Once toasted, I topped it with cream cheese, cranberry sauce (a tablespoon is all you need), a few slices of white meat roasted turkey, a small mound of stuffing, and some alfalfa sprouts for healthy greens. Voila—all of most delicious parts of the feast for only 297 calories!
This is exactly what I’ll be making with my Thanksgiving leftovers and I hope you will, too!
Lighter Thanksgiving Leftover Sandwich with Turkey and Cranberry Sauce
- 2 english muffins
- 2 tablespoons Arla Original Cream Cheese
- 2 tablespoons cranberry sauce
- 4 ounces roasted turkey breast white meat only
- ⅓ cup prepared stuffing warmed
- Split and toast the english muffins.
- On a clean work surface, lay the muffins cut side-up and divide the cream cheese on 2 of the muffin halves. Divide the cranberry sauce on the other 2 (dry) muffin halves.
- Divide the stuffing, turkey breast, and alfalfa sprouts evenly among the muffin halves that have been topped with cranberry sauce (the sandwich will be less messy to eat if the cranberry sauce is on the bottom). Top with the halves covered with cream cheese. Serve.