Ovengold Turkey Slaw Sliders Recipes

Steps:

• Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.

Steps:

• Place opened rolls onto a clean work surface.
• Spread the Bold Fiery Chipotle Gourmaise on the top and bottom half of each roll.
• Top the bottom of each roll with coleslaw, cheese, and Ovengold Turkey.
• Crown with the top of each roll.

Steps:

• For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.
• For the sliders: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.
• Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.
• Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

Steps:

• In a small bowl, mix mayonnaise, hoisin sauce and chili sauce. Refrigerate until serving., In a large bowl, combine turkey, bread crumbs, green onions, 1 tablespoon soy sauce and ginger, mixing lightly but thoroughly. Shape mixture into twelve 1/2-in.-thick patties., In a small bowl, whisk vinegar, sugar, oil and remaining soy sauce. Add carrots, onion, cilantro and sesame seeds; toss to combine., Grill sliders, covered, on a greased rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, about 3 minutes on each side. Spread cut sides of buns with mayonnaise mixture. Layer each bottom with a burger and 2 tablespoons slaw. Replace tops.

Steps:

• Julienne turkey into ¼" x ¼" x 2" long strips.
• Core and shred cabbage coarsely. Toss in large mixing bowl with green onions and toasted almonds.
• In a separate bowl, add sugar to rice wine vinegar and whisk until sugar is completely dissolved.
• Whisk in canola and sesame oil.
• Pour evenly over turkey and cabbage mixture and toss evenly to coat.
• Garnish with sesame seeds.