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"This is serious comfort food," says Rach, "and it's good for four seasons. Back in the day, when I was a kid and working at Ho Jo's (Howard Johnson's), one of the most popular things on the menu was the good ole hot turkey sandwich." Toasted bread, classic stuffing and sliced turkey doused with piping hot gravy and a sprinkle of chopped parsley—what's not to love? Enjoy it in front of the tv on game day or anytime of the year!
Preheat oven to 325°F.
For the turkey, mix butter and garlic and loosen skin of turkey. Spread under skin, then arrange the sage leaves under the skin as well. Spray the turkey with oil and season the skin with salt and pepper.
Roast the turkey about 15 minutes per pound to 160°F. Remove from oven and let stand 20 minutes, then halve and slice.
While turkey rests, make the stuffing. Heat oil and butter in large skillet and cook apple, celery and onion with salt and pepper until softened, 8 to 10 minutes. Add sausage and brown and crumble. Add cornbread, season with poultry seasoning and moisten the stuffing with broth.
For the gravy, melt butter over medium heat in saucepot, then whisk in flour and season with pepper. Whisk in Worcestershire and then stock and thicken. Add cream and mustard and remove from heat.
Cut toast into triangles, top with stuffing, sliced turkey, gravy and parsley.