Turkey and Stuffing Tea Sandwiches

The idea for this recipe came from the book _Special Teas_ by M. Dalton King, which is a great book with lots of beautiful photos. The original recipe had you simply using regular Thanksgiving turkey, cranberry sauce and stuffing to fill sandwiches, but I do it slightly differently. I will probably have these at our next Guild meeting which, by the way, will be on November 15th *instead of* November 8 as I mistakenly wrote in yesterday's post.

Turkey and Stuffing Tea Sandwiches

sliced whole wheat or a firm white bread or herbed bread
thinly sliced turkey (deli turkey, and dark or white meat as you prefer)
jellied cranberry sauce (few or no whole cranberries -- they tend to fall out of the sandwich)
your favorite cooked stuffing, chopped finely and moistened with a bit of broth
butter (salted or unsalted)
fresh or dried sage, onion and thyme, minced

Soften the butter and stir in the minced herbs. Season with pepper, and a pinch of salt if you used unsalted butter. Spread thinly on one side of half of the slices of bread. Spread a thin layer of cranberry sauce on one side of the other slices of bread. Top the cranberry-spread slices with one or two thin slices of turkey, over this spread about a tablespoon of stuffing, and top with the herb butter-spread bread slices. Press each sandwich flatter with the palm of the hand to keep it together, trim the crusts off and cut into quarters, triangles, "soldiers" or use a decorative cookie cutter.