SHREDDED BARBECUED TURKEY SANDWICHES
These moist shredded turkey sandwiches from Barbara Smith of Columbus, Ohio are a welcome break from beef barbecue or sloppy joes. The turkey cooks in a tangy sauce made with ketchup, vinegar, Worcestershire sauce and mustard.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion in butter until tender. Add the turkey, water, ketchup, vinegar, sugar, Worcestershire sauce, mustard and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is thickened. Serve on rolls.
Nutrition Facts : Calories 340 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
TURKEY BBQ SANDWICHES
Slow-cook inexpensive turkey legs for a tasty sandwich filling. Serve on hamburger buns. I like to top these with coleslaw.
Provided by Ashley Wilds
Categories Meat and Poultry Recipes Turkey Legs
Time 8h20m
Yield 6
Number Of Ingredients 10
Steps:
- Spray the inside of a slow cooker with nonstick cooking spray, and place the turkey legs into the cooker. In a bowl, mix together the brown sugar, yellow mustard, smoke flavoring, ketchup, cider vinegar, hot pepper sauce, salt, black pepper, and red pepper flakes until the sugar has dissolved. Pour the mixture over the turkey legs.
- Cover the cooker, set to Low, and cook 8 to 10 hours. Remove the turkey legs from the cooker, separate meat from bones and tendons, and shred the meat; return the meat to the sauce for serving.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 20.3 g, Cholesterol 130.5 mg, Fat 6.9 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 1.8 g, Sodium 779.2 mg, Sugar 19.1 g
BARBECUED TURKEY SANDWICHES
I have an excellent source for turkey recipes, since many of our neighbors are poultry farmers! These satisfying sandwiches, with their mildly tangy sauce, are a great way to use up leftover turkey from the holidays.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute the celery, onion and green pepper in 1/3 cup butter until tender. Add the next seven ingredients. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add turkey; heat through. Spread the cut side of each hamburger bun with 1 teaspoon remaining butter. Serve turkey mixture on buns.
Nutrition Facts :
BBQ TURKEY SANDWICHES
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Arrange bread on baking sheet.
- Combine Hellmann's® or Best Foods® Real Mayonnaise with barbecue sauce. Spread 1/2 of the mayonnaise mixture on bread. Toss turkey with remaining mixture. Arrange turkey on bread, then top with bacon and cheese.
- Broil 1 minute or until cheese is melted.
- Tip: To add sauteed mushrooms, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet and cook 1 package (10 oz.) sliced mushrooms, stirring occasionally, 6 minutes or until golden. Season with salt and pepper to taste, then add to sandwiches before adding bacon and cheese.
BBQ SMOKED TURKEY SANDWICH
Provided by Food Network
Time 7h20m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- For the lemon pepper: Zest the lemon and allow to dry. Mix with the granulated garlic, pepper, salt, sugar and celery seed.
- For the brine: Add 4 cups of the water, salt, sugar and half of the lemon pepper to a saucepan. Bring this mixture to boil over high heat, and then add the remaining water.
- For the turkey breast: When the brine is cool, add the turkey and refrigerate for 3 hours.
- Sprinkle the turkey with the remaining lemon pepper and place in your backyard smoker for approximately 3 hours at 250 degrees F. Use mesquite wood if available. Oak will work as a substitute (if you don't have a smoker you can use your oven).
- Slice the tomato, red onion, dill pickle and pull the leaves off the head of green leaf lettuce (don't forget to wash thoroughly).
- Toast the buns and spread mayo on both sides. Slice the turkey breast thinly and place on the bottom bun. Place leaf lettuce, tomato slices, red onion slices and dill pickle slices (in that order) on the top bun and serve open faced.
SLOW-COOKER PULLED TURKEY SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 4 to 6 servings plus leftovers (8 cups pulled turkey)
Number Of Ingredients 10
Steps:
- Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
- Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.
TURKEY BARBECUE SANDWICH
Similar to pork barbecue, this recipe is particularly easy because it starts with leftover turkey. Think of this as a "turkey joe." This recipe was posted on the TOH bulletin board by homesweethome. I believe she found it on teriskitchen.com.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 1h
Yield 8 sandwiches
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium-high heat. Melt the butter, then add the onions and saute until softened.
- Add the remaining ingredients except the turkey and buns to the pan. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning.
- Place the turkey in a large skillet over medium-low heat. Add enough of the sauce to generously moisten the meat, but not enough to make it soupy. (Extra sauce may be refrigerated for several days or frozen for later use.) Cover and cook until the turkey is hot, about 10 minutes.
- Serve hot on hamburger buns.
Nutrition Facts : Calories 315.4, Fat 8.4, SaturatedFat 3.3, Cholesterol 60.8, Sodium 831.7, Carbohydrate 33.9, Fiber 1.5, Sugar 13.3, Protein 25.6
SHREDDED BARBECUED TURKEY BREAST SANDWICHES
Try these sweet, tangy turkey sandwiches for a fun change from sloppy joes. You could also make them with pork or chicken. One of my best recipes ever! -Jamarr James, Elkins Park, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in oil until tender. Stir in the chili sauce, water, Worcestershire sauce and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in turkey; heat through. Serve on buns.
Nutrition Facts : Calories 279 calories, Fat 4g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 762mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
SLOW-COOKER TURKEY BBQ SANDWICHES
In 10 minutes, you can have a spicy sandwich filling simmering in the slow cooker for an easy dinner later on.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h10m
Yield 16
Number Of Ingredients 8
Steps:
- In 3 1/2- to 4-quart slow cooker, place turkey. Sprinkle with chili powder and salt. In medium bowl, mix remaining ingredients except rolls; pour over turkey.
- Cover and cook on Low heat setting 7 to 8 hours.
- Remove turkey from slow cooker to cutting board. Cut turkey into thin slices; discard bones. Stir turkey back into sauce. Fill rolls with turkey and sauce.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 770 mg, Sugar 6 g, TransFat 1/2 g
TURKEY BARBECUE SANDWICHES WITH PICKLES AND SLAW
Most turkey sandwiches are best made with slices of white meat stacked neatly between two slices of bread. Not this one. With a saucy, spicy filling piled onto a hamburger bun, it's perfect for dark meat and any scraps you may have leftover from the carcass. The cabbage slaw adds crispness and tang to the soft turkey, and bread-and-butter pickles give the sandwich a touch of sweetness. If you don't have leftover turkey in your refrigerator, this recipe works just as well with the meat torn off a rotisserie chicken.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small pot, combine 1/4 cup vinegar, the sugar and the salt. Cover pot and heat just until sugar dissolves, 1 to 2 minutes.
- Meanwhile, in a medium bowl, toss together cabbage, shallot, carrot and jalapeño. Pour hot vinegar mixture over vegetables and toss to combine. Cover and let sit, tossing occasionally, while you prepare the sandwiches.
- Pour barbecue sauce into a medium bowl and taste it. If it's too sweet, add a little more vinegar and hot sauce, if you like. Toss in turkey and stir until evenly coated.
- To assemble the sandwiches, spread mayonnaise inside the buns, if you like, then fill the buns with slaw, pickles and turkey. Serve with more hot sauce on the side, if you like.
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