Christmas Turkey and Cranberry Pan Bagnat
A large crusty loaf filled with cold cooked turkey, bread-and-herb stuffing, raw red onion, rocket, mozzarella and homemade cranberry-orange sauce. Makes eight generous servings, including any extra filling served alongside. Allow overnight chilling; the turkey and stuffing must already be cooked and safely refrigerated.
Ingredients
Instructions
9 steps- 1
Before starting, check the original cooking dates of the chilled turkey and stuffing. Both must have been promptly refrigerated and still be within their 3 - 4-day storage window, including the planned overnight chilling. Keep them refrigerated at 4°C or below while you prepare the sauce. Measure the ingredients and rinse the cranberries if fresh.
10 min
- 2
Bring the 300 g cranberries, 200 ml orange juice and pinch of ground juniper to the boil in a saucepan. Stir in all 100 g caster sugar, reduce the heat and simmer for 5 - 8 minutes, stirring occasionally, until the sugar dissolves, the berries burst and the sauce thickens. Add a little of the measured salt and pepper; reserve the rest for the layers.
10 min
- 3
Transfer the sauce to a shallow clean container and cool completely, allowing about 30 minutes. It must be cool before it touches the chilled turkey, stuffing or cheese; keep those ingredients in the refrigerator meanwhile.
30 min
- 4
Cut the top quarter off the large crusty loaf and keep it as a lid. Scoop out the soft crumb, leaving a sturdy shell that can hold the filling. Keep the removed crumb for another recipe. For the nutrition estimate, a 1 kg loaf leaves about 650 g shell and lid after roughly 350 g crumb is removed.
10 min
- 5
Thinly slice the two raw red onions. Wash and thoroughly dry the 70 g rocket. Roughly chop the 500 g already-cooked cold stuffing and 750 g cold cooked turkey. Drain all three mozzarella balls and cut into thin slices. Take the chilled ingredients out only when you are ready to assemble.
10 min
- 6
Spread some cooled cranberry sauce inside the hollow loaf. Add alternating layers of raw onion, rocket, stuffing, turkey and mozzarella, distributing the remaining salt and pepper sparingly between layers. Press each layer gently and finish with cranberry sauce. Leave enough space to replace the lid without splitting the bread.
15 min
- 7
If any filling does not fit, put all of it with a proportional share of cranberry sauce in a covered container to serve alongside the loaf. Replace the bread lid and wrap the loaf tightly in food-safe cling film. Put both the loaf and extra filling into the refrigerator promptly.
5 min
- 8
Chill overnight for about 12 hours at 4°C or below so the wrapped loaf firms up. If serving sooner, chill for at least 1 hour; the displayed total follows the preferred overnight schedule. Keep the covered extra filling chilled too. Chilling the assembled loaf does not restart the turkey or stuffing storage clock: use everything before the earliest original 3 - 4-day limit expires.
720 min
- 9
Unwrap and cut the loaf into eight wedges with a serrated bread knife. Serve cold, sharing any extra filling equally alongside the wedges. Keep the remainder refrigerated. Do not leave these perishable ingredients or the assembled loaf out for more than 2 hours in total, or 1 hour when the temperature is above 32°C.
5 min
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
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