Begin by boiling some potatoes. Yukon gold or red potatoes work best for a creamy texture. Once tender, drain and mash them with a hint of garlic, butter, and a splash of milk for smoothness. The garlic adds warmth without being overpowering. Set aside.

If you’re starting with raw turkey, season the breast with salt, pepper, and your choice of herbs. Roast it in the oven until the internal temperature reaches 165°F. If you’re using pre-cooked turkey, you can skip this step. Just slice it into even portions.

In a saucepan, add turkey drippings or store-bought gravy. Heat it gently while stirring, adding a bit of seasoning if necessary. The goal is to warm it through and intensify its flavors without letting it boil.

Take your slice of soft white bread and toast it lightly. You want it slightly crispy on the outside but still soft enough to soak up some of that gravy.

Place the toasted bread on a plate. Lay down your sliced turkey on top. Now, scoop a generous amount of mashed potatoes over the turkey. Following that, pour the rich warm gravy over the entire assembly. Finally, dot on a spoonful of cranberry sauce for that finishing touch. Garnish with parsley.