Autumn 2022

Turkey, Cranberry and Stuffing Croque Madame

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Serving: 2 people

Prep Time: 25 minutes

Cook Time: 30 minutes

Two plates of croque madame sandwiches topped with a fried egg.


100g leftover turkey meat, shredded

75g leftover stuffing

4x slices of sourdough bread

2 tbsp Dijon mustard

4 tbsp cranberry sauce

100g grated gruyere

2x Burford brown eggs

1 tbsp chopped chives

Green salad to serve, we used watercress and rocket


40g butter, plus extra for frying

40g plain flour

270ml whole milk

Pinch of nutmeg

20g parmesan, grated

40g gruyere, grated

A pinch of Maldon Salt

Cracked black pepper


  1. Start by making the bechamel. Heat the butter in a pan until foaming and then add the plain flour and cook out so it forms a paste and starts to smell toasty, then slowly add the milk whisking between each addition until you have a smooth and creamy sauce. Add the nutmeg and grated cheeses and stir through until melted. Season well with Maldon Salt and cracked black pepper.
  2. Assemble the sandwiches – Start with one slice of sourdough and spread with the mustard then top with turkey meat and stuffing, followed by some cranberry sauce and some of the grated gruyere cheese. Then top with the second piece of sourdough, pressing down so everything is packed in well. Repeat with the second sandwich.
  3. Heat a good knob of butter in a frying pan and then cook the sandwich for about 2 mins on each side until golden brown and the cheese is melting. Then heat up the grill.
  4. Place the sandwiches on a baking tray and spread over the bechamel on the top piece of bread, followed by some more grated gruyere. Place them under the grill until bubbling, melted and lightly golden.
  5. While the sandwiches are grilling, fry the Burford brown eggs. Top the sandwiches with the fried eggs, sprinkle with chopped chives and a final season of Maldon Salt and cracked black pepper. Serve alongside a peppery green salad and some extra mustard.
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