To make the gravy aioli, whisk together mayonnaise, gravy, cajun seasoning and cayenne pepper in a small bowl. Set in the refrigerator until ready to serve.

In a small bowl, stir together breadcrumbs, salt, pepper and cayenne. In a separate small bowl lightly whisk together milk and beaten eggs. Set aside.

In a medium heavy saucepan, heat approximately 5 inches of canola oil over medium heat until the oil reaches 350°F.

To fry the turkey, dredge each piece in the breadcrumb mixture, then the egg mixture, and then the breadcrumb mixture.

Add the turkey pieces, frying about 4 to 5 at a time, for about 2 to 3 minutes on each side until golden brown and cooked through. Drain on a sheet pan lined with paper towels.

To assemble the sandwiches, spread a layer of mashed potatoes on the bottom half of each roll. Top with a layer of stuffing, and then a layer of cranberry sauce. Add 2 to 3 pieces of fried turkey on top and then add a few pieces of fresh kale.

To finish, spread the top halves of the rolls with the cajun gravy aioli. Top the sandwich and serve.