Thanksgiving Sandwich

The Farmer’s Wife just can’t get Thanksgiving out of her mind. That Turkey. That stuffing. Cranberries. Yum. She has to have more. She simply must. And so she shall. Today, she is making her weekly Good Loaf of Bread, only this time, she is putting in a few additions in the way of her secret winter spice mix (sage, celery, onions, shallots (or garlic powder), all dried and pulverized together. Think thanksgiving stuffing.) and chopped dried cherries. If you have forgotten the recipe to her Good Loaf of Bread, you can refer to it here: https://thefarmerandhiswife.org/2021/02/23/a-good-loaf-of-bread/

As far as those thanksgivingee additions, they go like this: Two tablespoons dried sage and one tablespoon each of dried celery, shallots, and onions, as well as a cup of chopped, dried cherries are kneaded into the dough during the last addition of flour and water—when you add the salt, before you let it rise the final time. The dough is pressed down into a nine by thirteen baking tray and finger pock marks are made all along the top (all the better to catch and pool what’s coming next). And what’s coming next is a quarter cup of softened butter which has been stirred with a tablespoon of dried sage, a teaspoon each of dried celery, onions, and shallots (or garlic powder). This is rubbed on the top before a towel is set over all and the dough is let to rest for three to four hours before baking in a preheated four-hundred-and-fifty-degree oven for thirty minutes or until golden and smelling like Thanksgiving itself.

But the loaf is only the beginning. Once it is baked and cooled, it will be sliced and buttered inside and out. And speaking of the inside, it will also be slathered with mayonnaise and layered with roasted turkey and swiss cheese. It will be grilled; it will be pressed. It will be glorious. It will be all the good things of Thanksgiving in one simple sandwich. Enjoy.