Cornbread & Cranberry Fried Turkey Sandwich

A brown butter cornbread, spicy cranberry, and crispy fried turkey sandwich, dunked in gravy!

Done in 1 hour

Serves 4



for the cornbread

60gunsalted butter

160g / 1 cup cornmeal

120g / 1 cupplain flour

50ggranulated sugar

1 1/2 tspbaking powder

1/2 tspbaking soda



1 earfresh corn

1jalapeño, thinly sliced

for the cranberry

300gfrozen cranberries

150mlorange juice

100ggranulated sugar

2red chillies, finely chopped

1orange, zest

1/4nutmeg, grated


for the turkey


100mlpickle juice

2 tspgarlic powder (divided in two)

2 tspcayenne (divided in two)

2 tspsmoked paprika (divided in two)

2 tsp celery salt (divided in two)

4turkey (or chicken) thighs

50gplain flour


rapeseed oil, for frying

to serve

homemade gravy


The cornbread is the star of the show here - brown butter, fresh corn, and jalapeños really take it up a notch


Start by whisking together buttermilk, pickle juice, cayenne, garlic powder, paprika, and celery salt. Add the turkey thighs, then leave to marinate in the fridge for at least 2 hours but preferably 8.

Next, start on the cranberry sauce. Add the frozen cranberries, sugar, orange juice, chillies, orange zest, nutmeg, and a pinch of salt to a pot. Bring to a boil, then reduce to a simmer and cook for 5 minutes until the cranberries burst. Transfer to a bowl and leave to refrigerate.

For the cornbread, butter a 9-inch square baking pan and preheat the oven to 200 C. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.

Add the butter to a pan over medium heat, add the corn, and cook until brown specs appear in the butter. Keep the pan moving, then transfer to a bowl to cool slightly. Strain out the corn.

In a medium bowl, whisk together buttermilk, browned butter, and eggs. Add to the flour mixture and stir just until combined, be careful to not overmix. Add the baking pan to the oven with some extra butter, and leave it in there for around 5 minutes or until the butter is foaming.

Transfer to the hot baking pan and smooth the top. Sprinkle over the browned corn and some thinly sliced jalapeno. Pop into the oven for 20-25 minutes or until a toothpick comes out clean. Brush with melted butter, and sprinkle with flaky salt. Let cool for at least 15 minutes before slicing

Remove the turkey from the buttermilk brine and place on a wire rack. For the dry dredge, combine plain flour, cornflour, and the same spices that were in the brine. Add a spoonful of the buttermilk to the flour, and mix up - this is where all the crispy craggly bits come from!

Preheat the oil to 180 C. Add the turkey to the flour mixture and make sure it’s well coated, scrunching the flour into the turkey to ensure maximum coating. Add to the hot oil and fry until the thickest part of the meat reaches an internal temperature of 73 C

Assemble the sandwich! Slice a piece of the cornbread in half and lightly toast in a buttered pan. Add mayo, spicy cranberry, then the fried turkey. Finish with a sprinkle of chives and the top piece of cornbread (with more cranberry), and serve with a side of gravy to dunk. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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