
Yields:
10 serving(s)
Prep Time:
20 mins
Total Time:
55 mins
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Ingredients
- 2
(11-oz.) tubes refrigerated French bread dough
- 3 Tbsp.
melted butter
- 1 tsp.
garlic powder
- 1 tsp.
dried oregano
Kosher salt
- 1 cup
mayonnaise
Juice of ½ lemon
- 1 tsp.
finely chopped rosemary
- 1 tsp.
finely chopped sage
- 1/2 tsp.
finely chopped thyme leaves
Pinch paprika
- 2 lb.
sliced roast turkey
- 2 cups
stuffing
- 1 cup
mashed potatoes
- 2 cups
baby spinach
- 2 cups
cranberry sauce
- 1 cup
gravy
Directions
- Step 1Preheat oven to 350° and grease a bundt pan with cooking spray. Place bread dough into bottom of prepared pan and pinch together ends to form a ring.
- Step 2Bake until golden on bottoms and cooked through, 25 to 30 minutes. Let cool 5 minutes, then invert onto a wire rack to cool completely.
- Step 3In a small bowl, whisk melted butter, garlic powder, oregano, and a pinch salt until combined. Slice bread in half to make two layers. On a large baking sheet, place one half cut side-down and the other cut side-up. Brush both pieces all over with butter mixture. Bake until slightly toasted, about 10 minutes.
- Step 4In a medium bowl, whisk mayo, lemon juice, herbs, paprika, and a pinch of salt until combined. Spread over bottom half.
- Step 5Top with turkey, stuffing, potatoes, spinach, and cranberry sauce. Drizzle with gravy then sandwich with top half of baked bread.
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