Gobbler sandwich recipe inspired by 'when harry met sally' | members only access

In a large saucepan or skillet, melt butter and add celery and onion, seasoning with salt and one tablespoon of the poultry seasoning. Sauté on medium for two or three minutes, or until the

onion has become translucent and the celery has just started to become tender. Remove from heat and transfer vegetables to large mixing bowl. Add toasted bread to the bowl with the

vegetables and stir, adding the remaining tablespoon of poultry seasoning. Add 2 cups of chicken stock and stir until the stuffing comes together. Add salt to taste. Add oatmeal and combine

stuffing by hand, until it starts to stick together, adding chicken stock a few tablespoons at a time until it is the appropriate consistency. Transfer the stuffing to the prepared casserole

dish, topping with another few tablespoons of stock. Place the stuffing uncovered on the center rack for 45 minutes, then check every 10 minutes, stirring stuffing from the bottom up and

adding additional stock if it appears dry. The stuffing is done after about one hour and 30 minutes, or when it is soft and consistently cooked in the center and brown and even-crusted on

the top. CRANBERRY SAUCE _Serves 4_ * ¾ cup white granulated sugar * 1 cup water * 1 12-ounce bag of fresh cranberries * ½ teaspoon orange extract Combine sugar and water in a heavy-bottomed

saucepan and cook over medium-high heat until it reaches a rolling boil. Add the cranberries and cook for about 10 minutes, or until most of the berries have popped and the consistency

resembles jam. Remove the sauce from the heat and stir in orange extract. Transfer to a refrigerator-safe container and cool before refrigerating. This sauce can hold for up to a week. GRAVY

_Yields three cups_ * 4 tablespoons unsalted butter * 4 tablespoons all-purpose flour * 4 cups chicken stock * Salt and pepper, to taste Melt butter in a large saucepan over medium-high

heat, then immediately whisk in flour until a blond paste, or roux, is formed. Lower the heat to medium and, while whisking, add about a quarter of a cup of the chicken stock. The mixture

will immediately thicken. Make sure to continue whisking and to get to every corner of the pan, integrating the roux and the stock. Once integrated, slowly add more stock while whisking,

adding in small, slow increments so the gravy doesn’t break.  Continue whisking and turn the heat back up to medium-high. Once gravy reaches a boil, cook for 4 to 5 minutes, until it naps

the back of a spoon. Remove from heat, and season with salt and pepper. Strain if necessary. Sally Albright (Meg Ryan) enjoys her deli sandwich after faking a big one in the unforgettable

scene with Harry Burns (Billy Crystal). Yes, yes, yes! Columbia Pictures/Everett Collection