Cranberry Turkey Sandwiches

Macros / Serving Size

Protein 51 g | Fat 17 g | Carbs 84 g

% Calories of Macros / Serving Size

Calories 694 | Protein 30 % | Fat 22 % | Carbs 49 %

Nutrients / Serving Size

Fiber 10 g | Sodium 567 mg | Sat. Fat 3 g

Ingredients (serves 4)


  • 4 whole wheat buns
  • 12-16 oz. of cooked sliced turkey (leftover from Thanksgiving works great)

Cabbage Slaw

  • 12 oz. cabbage, cut into thin shreds
  • ¼ cup balsamic vinegar
  • 2 tbsp. olive oil

Cranberry Sauce

  • 12 oz. cranberries
  • 1 cup 100% cranberry Juice
  • 1 cup 100% pure maple syrup
  • Juice from ½ a lemon
  • Zest from a whole lemon


  1. Make the slaw by mixing together the vinegar and oil.  Place the shredded cabbage in a medium-sized bowl and toss in oil and vinegar mixture.  Cover and set aside for the flavors to blend.
  2. Make the cranberry sauce by pouring all the ingredients in a medium-sized sauce pan and bring the mixture to a boil while stirring.  Once at a rolling boil, turn the heat down to medium low and cook for about 10 more minutes until the sauce thickens.  Stir occasionally.
  3. Assemble the 4 sandwiches by placing ¼ of the meat on the bottom of each bun, then top with some of the cranberry sauce, and then ¼ of the slaw.


  • Substitute with 8 slices of whole wheat bread for the whole wheat buns.
  • Substitute 1/3 cup of honey or 1/3 brown sugar for the maple syrup.
  • Substitute the juice and zest with a lime for the lemon.
  • Store the extra cranberry sauce in the fridge for up to 3 days.
  • Use it as a snack by spreading some cream cheese on whole wheat crackers and then topping with a dab of the sauce.
  • Nutrition analysis is based on the use of 12 oz. of roasted turkey breast without the skin and 1/3 of cranberry sauce as prepared above, the remaining 2/3 is stored for another use.
Scroll To Top