1/2 teaspoon dried thyme
skinned turkey breast slices (about 1/4 in. thick)
Salt and pepper
About 3 tablespoons all-purpose flour
1 teaspoon oil
1 1/4 cups chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
4 teaspoons cornstarch
2 slices (about 2 oz. total) white bread
3 to 4 tablespoons canned cranberry sauce
Rub thyme over turkey slices and lightly sprinkle with salt and pepper, then coat with flour, shaking off excess.
Place a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add oil and tilt to coat bottom. Add turkey, without crowding, and brown lightly, turning once, 3 to 4 minutes per batch. Meat should be white in center (cut to test). Transfer turkey to a platter as cooked and keep warm.
Mix broth, sherry, soy sauce, and cornstarch; add to frying pan. Stir over high heat until boiling, about 1 minute. Add salt and pepper to taste.
Prepare Mashed potatoes.
Place a slice of bread on each plate and top each slice with half the turkey. Mound potatoes equally on meat, pour gravy over the sandwich, and accompany with a dollop of the cranberry sauce.